1. Pour pure milk into the egg-beater bowl of the cook machine
2. Add yeast
3. Pour in high-gluten flour
4. Pour olive oil
5. Add salt
6. Turn on the cook machine to knead the dough, and after mixing into a smooth dough, cover the egg-beating bowl with plastic wrap for fermentation
7. Blanch the corn kernels, green beans, and diced carrots in water, drain the water, and set aside
8. Dip your fingers in flour and poke a small hole in the dough. The small hole does not shrink and collapse, indicating that the fermentation is complete (adjust the fermentation time according to the room temperature)
9. Put the fermented dough on the kneading mat and press it flat, divide it into two, then knead and proof for 15 minutes
10. 9 inch pizza pan with oil
11. Take a dough and press it flat, and roll it into a round piece that is slightly smaller than the pizza pan (if you don’t roll it well, let it rise for a while)
12. Put the round slices into the pizza plate, push them into the round cakes the same size as the plate with slightly thick sides; use a fork to fork and fork the cake; then cover with plastic wrap and proof it for 15 minutes (when proofing Make another dough)
13. Spread ketchup on the dough
14. Sprinkle a thick layer of mozzarella cheese
15. Then put mixed vegetables and raisins; spread sliced sausages; put them in the preheated oven and bake for 15 minutes
16. Sprinkle another layer of mozzarella cheese out of the oven and bake for about 3 minutes until the cheese is melted.
Tips:Bake at 230°C for 15 minutes, then sprinkle a layer of mozzarella on the oven and bake for about 3 minutes. The cheese will melt.
