Potato Bacon Pizza
1.
High and low gluten flour mixed with salt and yeast
2.
Add appropriate amount of warm water and stir into floc
3.
Knead it into a smooth dough, add olive oil and knead it evenly, then leave it to ferment
4.
Peel and slice potatoes, slice bacon, mince green onions and set aside
5.
Cut bacon into small pieces and fry in a pan until the oil is golden
6.
Drain the potatoes
7.
Shallots and some olive oil, mix well
8.
Add some dry flour to the fermented dough to remove the air
9.
Spread out on the borderless baking tray and pierce the holes with a fork
10.
Sprinkle with cheese
11.
Put a layer of potato chips, and layer bacon slices
12.
Sprinkle with chopped green onions and add a layer of cheese
13.
Put it in the steam oven and select the hot air function, 200 degrees for about 15 minutes (I have three minutes for the preheating time) and you can see that the cheese on the surface melts and is colored.
14.
It looks good and delicious, is it very appetizing?
Tips:
1. The 3 to 1 ratio of high and low gluten flour provides better flexibility and taste.
2. If you like to add tomato sauce, you can add the sauce first and then the potatoes and bacon.
3. The oven temperature is different, please set according to your own oven.
4. Pizza baked at high temperature is more fragrant. If you like to brush, put more cheese and set the temperature to a lower level.
