1. Prepare all the main ingredients and heat the unsalted butter into a liquid.
2. Knead all the main ingredients into a smooth dough and knead it to the expansion stage. Cover with plastic wrap and ferment for one and a half hours at room temperature.
3. Send to twice the size.
4. Vent the dough, knead it round, cover with plastic wrap and continue to relax for 15 minutes.
5. Roll it into a wafer and place it in a mold for shaping. It should be thin in the middle and thick around the circumference, as shown in the figure. Spread a thin layer of olive oil on the inside of the mold, so that the bottom of the cake is crispy and fragrant.
6. The bottom is pierced to prevent the dough from bulging during the baking process.
7. Preheat the oven at 200°, and bake the lower layer for five minutes. This is to shape the cake dough.
8. Bake and take out.
9. Spread the tomato sauce.
10. Sprinkle with a layer of 1/3 shredded cheese.
11. Add red sausage, vegetables, and shrimp in turn. Marinate the shrimps with cooking wine and salt for an hour, then use a little oil to fry the shrimps and vegetables a bit, mainly to fry them out of moisture. Only then can it be placed on the cake dough.
12. Sprinkle another layer of 1/3 shredded cheese.
13. Preheat the oven to 200°, and bake the lower layer for ten minutes.
14. Take out and sprinkle with the remaining one-third of shredded cheese, return to the lower or middle layer of the oven and continue to bake for ten minutes. Just watch the cheese shreds change color, don't bake it.
15. Finished product.
Tips:The oven temperature, time and lower or middle layer in the recipe should be determined according to the actual situation of your own oven. My recipe is just for reference. The vegetables needed in the pizza must be removed from the water first, otherwise the pizza will be watery and affect the taste!
