1. Mix salt with dry flour first, then add sugar, yeast, butter, pour milk, stir evenly, and form a dough.
2. It can be made into a smooth dough, and the crust can also be used without hand mask. Friends with a cook machine can knead hand mask. Then cover with plastic wrap and ferment.
3. At this time, the dough has been fermented for about two hours.
4. Pour out, knead more, and vent.
5. Use a rolling pin to roll it into thin slices and place it on a pizza pan. I made a big one. I use a baking pan. Because the dough contains butter, it will not stick to the pan. If you are afraid of sticking to the pan, you can line it with oily paper.
6. Pierce the holes with a fork to avoid bulging during baking. Wait for the second shot to finish, preheat the oven up and down at 180°C for 5 minutes, put it in the oven and bake for 20 minutes, then take it out and brush with tomato sauce. Forgot to take photos in this step! This time I’m a little busy working alone.
7. Pea cubes can be cooked in advance, nectarine diced, cherry tomatoes sliced, and fruit can be selected according to your own preferences. Spread the fruits evenly and sprinkle with cheese. If you like cheese, add more.
8. Bake in the oven again for about 15 minutes, depending on the situation.
9. Seasonal vegetable and fruit pizza is complete!