Potato Ham Tomato Pizza
1.
Chop tomatoes, dice potatoes, put them in a hot oil pan, season with salt, stir fry into tomato and potato sauce, set aside.
2.
Dice ham and dice green pepper, set aside.
3.
Weigh the high powder, milk, and yeast, and put them in the bread bucket.
4.
Start a kneading program (20 minutes) and knead it into a smooth dough, as shown in the picture.
5.
Start the fermentation process and send it to twice the size, as shown in the picture.
6.
Exhaust the dough, round it, and then roll it into a round cake the size of a nine-inch pizza pan, as shown in the picture.
7.
Put the rolled round cake dough into the buttered pizza pan.
8.
Use a fork to pierce the eyes to prevent the dough from bubbling during the baking process.
9.
Put the pre-fried tomato and potato sauce on the dough and spread the surface evenly.
10.
Put half of the mozzarella cream cheese in and spread evenly.
11.
Put diced ham and diced green pepper on top and spread evenly.
12.
Add the other half of the mozzarella cream cheese and spread evenly.
13.
Put the pizza tray with the pasta into the preheated oven, 250 degrees, middle and lower, 15 minutes-20 minutes.
14.
When roasting for 10-15 minutes, take it out, squeeze an appropriate amount of tomato sauce on the surface for decoration and seasoning.
15.
Put it in the oven again and continue to bake until the cake is cooked, take it out, let it cool a little, and cut it into pieces.
Tips:
1. There is no high flour, ordinary flour can be used.
2. This is a thick-bottomed American pizza. If you like a thin-bottomed pizza, you can make dough at the ratio of 120 grams of flour and 72 grams of milk.
3. The mozzarella cream cheese increases or decreases according to its own taste.
4. There is no tomato sauce, and it is also unique to use salad dressing instead.
