Potato Quick Pizza

Name: Potato Quick Pizza
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 60g High fan; 20g Low powder; 10g Caster sugar; 1g salt; 50g water; 1g Dry yeast; 10g olive oil; 1 potato; Some Mozzarella cheese; 2 pcs Mushroom; 1 bacon; Some Frozen mixed vegetables; Some Pizza Sauce

by Bing Ruo Lan

4.7 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

1

Every time I pass by a pizza restaurant, I’ve always been overcrowded, and I’ve been in line a few times. To be honest, my heart is very average. Although the pizza is not unpalatable, I would rather eat a Shandong multigrain pancake. . Not as good as this sesame seed cake. I couldn't finish eating it at home, so I prepared a thin-bottomed pizza. You don't need to ferment for a long time, you can have one at any time, which is much more convenient than waiting in line.

Potato Quick Pizza

1. In addition to olive oil in the main ingredients, knead into a ball

2. Add olive oil and continue to knead into a ball

3. Proof the kneaded dough at room temperature for half an hour

4. Roll out the kneaded noodles

5. Prepare the vegetables

6. Stir fry in the pot

7. Put the stir-fried vegetables on the pizza base and bake at 180°C for 5 minutes

8. Cut the potatoes into thin slices and remove them over water

9. Put the picked potatoes on the pizza, sprinkle with mozzarella, and continue to bake for 15 minutes.

10. You can eat it while it's hot

Tips:
1. This is a quick pizza with a thin bottom, so there is no need for secondary fermentation;
2. The vegetables should be fry until they are cooked to prevent water from coming out when they are roasted, and to prevent them from being roasted;
3. The bottom is relatively crisp, not the kind of very soft taste