1. Wash and peel the tomatoes, cut into small pieces
2. Chopped onion and garlic
3. Put butter in the pan and heat to soften
4. After the butter has melted, add onion and garlic particles and stir fry for 1 minute
5. After the onion tastes out, add tomatoes and stir fry over high heat
6. Stir-fry tomatoes into puree, add sugar, black pepper, a little dark soy sauce, and stir-fry evenly
7. Continue to stir fry into a viscous tomato sauce. After adding salt, you can put it out of the pan and put it in a bowl for later use
8. Put the high-powder and low-powder white sugar and salt milk powder into a basin and stir evenly, dissolve the yeast in warm water, and form a dough, put it in the bread machine, and knead it to the expansion stage
9. The dough is fermented at room temperature for 1 hour to double its size. Dip your fingers in the dough and poke in the middle of the dough, so the dough does not shrink.
10. Squeeze the fermented dough out of the air, divide it into 2 portions (make 9 inches), and proof it at room temperature for 15 minutes
11. Use a rolling pin to roll into a 9-inch round cake
12. Press the palm of your hand to form a pie with a thin edge in the middle
13. Put greased paper on the bottom of the baking pan, put the top cake, pierce the middle part with a fork, brush a layer of corn oil on the cake, and leave for 20 minutes at room temperature
14. Use a knife to slice the sausage, peel the corn, and wash the green beans
15. Mozzarella cheese cannon into silk
16. Brush the fried dough with tomato sauce
17. Put on the first layer of cheese
18. Spread a layer of sausage
19. Sprinkle a little cheese, corn kernels, green beans
20. Sprinkle cheese and put a layer of sausage
21. Preheat the middle layer of the oven to 180 degrees, up and down, and bake for 15-20 minutes.
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