1. Put all the ingredients together except the butter and start kneading the dough. When the dough is slightly smooth, add butter.
2. After the butter is completely kneaded into the dough, knead for a while until the surface of the dough is smooth.
3. The dough is left in a warm place for fermentation. Ferment to double the original size.
4. 90g mozzarella cheese, shredded. spare
5. Bone and skin off the chicken legs, cut into cubes, add New Orleans barbecue ingredients and marinate for 15 minutes.
6. Put the marinated chicken in the oven and bake at 230 degrees for 5 minutes.
7. Slice the mushrooms and fry them lightly with butter. The purpose is to soften the mushrooms and remove excess water.
8. Dice other materials for later use.
9. Take out the fermented dough, put it in the pizza pan, and slowly press it to spread the bottom of the pan into a thin bottom of the bulge inside.
10. Use a fork to pierce small holes in the surface.
11. Spread a layer of pizza sauce.
12. Sprinkle a layer of shredded cheese on the bottom of the cake. Then put bacon, mushrooms, and chicken in turn.
13. Sprinkle with shredded cheese.
14. Put corn kernels, green peppers and tomatoes at the end. Then sprinkle shredded cheese.
15. Preheat the oven. 190 degrees for 20 minutes. Take it out when it is baked for 13, 4 minutes, put all the remaining shredded cheese on top, and continue baking for 6, 7 minutes.
Buy on JD
Buy on Amazon