Tuna Thin Bottom Pizza
by Shangshizhiwen
Favorite
Difficulty
Easy
Time
15m
Serving
1
Just after the vernal equinox, northeastern cities like Anshan began to turn green and butterflies fly up. The favorite spring of the year has finally arrived. This is the season when you want to lose weight, this is the season when you want to travel, and this is also the season when you want to cook food. After a long winter, the morning light in spring seemed to come very early, and the day lighted up early and spread softly in the house.
I like the coffee table next to the window. There are tea sets, books, and many times it is a place to take pictures of food. The sunrise rises in the east, and under the glass windows on the east side is a good place for filming. The morning light meets the delicacies, which adds the splendor of spring to these ordinary tastes.
I like to eat thin-bottomed pizza. I make my own biscuits. I’m always lazy. I have hand-held biscuits at home. Recently, I occasionally use it to roll some ham and greens for breakfast. I suddenly thought that if I use it to make pizza, yes. It's not about the same as thin-bottomed pizza. I tried it. The first time I used the oven, because the hand-cooked cake was fried on a small fire, it was easy to cook, so I didn't dare to set the temperature too high, 100 degrees, there was no change after baking for a while, and I knew that the temperature was low.
I changed it to 170 degrees. After about a few minutes, I saw that the pie on the edge of the pizza began to bulge, and the state was the same as when it started to be cooked on a small fire. I knew that the temperature was right. By about 12 minutes, the edges were already golden brown. After 15 minutes, the fragrant tuna thin-bottomed pizza is out! The taste is amazing. Like the thick-bottomed pizza made before, the bottom of the cake is not hard to eat, the edges are crispy, and the inside is soft and tender, very delicious!
Tender fish, light yellow radish kimchi, green green peppers, red cranberries, plus golden pie, so that a drop of thin-bottomed pizza that combines beauty and wisdom will be born in half an hour, mother never Don’t worry if our breakfast is not full, I eat pizza early in the morning, so happy~~
I like the coffee table next to the window. There are tea sets, books, and many times it is a place to take pictures of food. The sunrise rises in the east, and under the glass windows on the east side is a good place for filming. The morning light meets the delicacies, which adds the splendor of spring to these ordinary tastes.
I like to eat thin-bottomed pizza. I make my own biscuits. I’m always lazy. I have hand-held biscuits at home. Recently, I occasionally use it to roll some ham and greens for breakfast. I suddenly thought that if I use it to make pizza, yes. It's not about the same as thin-bottomed pizza. I tried it. The first time I used the oven, because the hand-cooked cake was fried on a small fire, it was easy to cook, so I didn't dare to set the temperature too high, 100 degrees, there was no change after baking for a while, and I knew that the temperature was low.
I changed it to 170 degrees. After about a few minutes, I saw that the pie on the edge of the pizza began to bulge, and the state was the same as when it started to be cooked on a small fire. I knew that the temperature was right. By about 12 minutes, the edges were already golden brown. After 15 minutes, the fragrant tuna thin-bottomed pizza is out! The taste is amazing. Like the thick-bottomed pizza made before, the bottom of the cake is not hard to eat, the edges are crispy, and the inside is soft and tender, very delicious!
Tender fish, light yellow radish kimchi, green green peppers, red cranberries, plus golden pie, so that a drop of thin-bottomed pizza that combines beauty and wisdom will be born in half an hour, mother never Don’t worry if our breakfast is not full, I eat pizza early in the morning, so happy~~
