Lobster Pizza
1.
Scrub the crayfish, blanch them in boiling water, and remove cold water.
2.
Peel the shrimps and remove the shrimp intestines.
3.
Add chili sauce, sugar, oyster sauce, cooking wine, mix well and marinate in the refrigerator, remember to cover with plastic wrap.
4.
Knead a smooth dough with all-purpose flour, milk, 10 grams of sugar, salt, and olive oil, stuff the fresh-keeping bag tightly, and leave it in a warm place to ferment to twice its size.
5.
Shred the onion, slice the mushrooms, thaw the green peas and corn, squeeze the kimchi and cut the water into small pieces.
6.
Use a frying pan to stir-fry the moisture out of the vegetables and place it on a kitchen paper towel to further absorb the moisture.
7.
Shrimps are also placed on kitchen paper towels to absorb moisture.
8.
The fermented dough is gently patted to exhaust, pressed and stretched into a round crust of suitable size. I pulled it into a pie crust of about 20 cm, with a thin middle and thick edges. Let stand for 20 minutes, pierce the hole with a fork
9.
Spread a layer of olive oil first, then the tomato sauce, use pizza sauce if you have pizza sauce.
10.
Spread a layer of mozzarella cheese, sprinkle vegetables such as kimchi, onions, mushrooms, and then sprinkle a layer of cheese.
11.
Drain the crayfish and shrimp, and sprinkle with cheese.
12.
Put a few shrimps on top for decoration. Preheat the oven up and down at 200℃ for 25-30 minutes in the middle.
13.
It's out! My daughter ate all the ingredients in the middle, leaving only the crust left!
Tips:
1 Cheese and cheese are one thing.
2 Adjust the seasoning according to your own taste. Shanghainese taste a bit sweeter, this pizza is slightly spicy and sweeter.
3 Don't bake the cheese for too long, otherwise it won't be shredded, and the vegetables must be dewatered.
