1. The pumpkin is steamed ahead of time and ground into a puree while hot
2. Take 120 grams of pumpkin puree, and weigh 10 grams of corn oil, 8 grams of sugar, half a teaspoon of salt, 6 grams of milk powder, and 150 grams of flour.
3. And into dough
4. Fermented to 2 times larger
5. Take out the dough to vent and loosen
6. Roll out into a pie shape the same size as the pizza pan I used, I made 8 inches, and the outer ring of the pie is a bit thicker
7. Put it on the pizza dish, put a fork on the eye, let it ferment for 20 minutes
8. Preheat the oven to 180 degrees, up and down the fire, bake the pizza dough for 5 minutes and take it out
9. You can shred or slice any vegetables you like
10. Take out the bottom of the baked pizza, brush it with a layer of tomato sauce and sprinkle with a layer of mozzarella cheese
11. Put in greens and ham, and finally sprinkle a layer of mozzarella cheese
12. Put it in the middle of the oven, 180 degrees, up and down, bake for 15 minutes, take out the last 5 minutes and put a layer of cheese to complete the process.
Tips:The amount of pumpkin puree should be mastered. Adjust up and down according to the water content of the pumpkin.
