Unleavened Korean Style Mushroom Beef Sauce Pizza

Name: Unleavened Korean Style Mushroom Beef Sauce Pizza
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g All-purpose flour; 80g Yogurt; 6g Baking powder; 1.5g salt; 110g Mozzarella cheese; 1 green pepper; 60g Daxi Dae Korean Kimchi Stir-Fried Sauce; 100g Horqin Beef Paste; 20g Dried mushrooms; 1 small piece onion; a little oil

by Food·Color

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I wanted to use Daxida’s barbecue sauce for the last pizza, but turned out a pack of Korean kimchi stir-fry sauce. After frying a piece of macaroni, there is still more than half a pack left, so I simply have a Korean-style pizza. Use this stir-fried sauce to stir-fry a mushroom beef sauce to taste the taste of Korean style pizza.
It is troublesome to make noodles, time seems to be insufficient, and people are relatively lazy. It suddenly occurred to me that I saw a non-fermented version of pizza two days ago. Then here is a Korean-style pizza with zero yeast and no fermentation. The unfermented pizza crust is just like scones, except that it is rolled into large thin round slices.
Roll out the pie crust, spread the stuffing to let cool, and then randomly add some onions and green peppers, spread the mozzarella, and bake for 10 minutes. This is probably the quickest pizza. It seems that the thin crust is very plump after baking, and it is not lost to the fermented crust. Eat it while it’s hot, the crust is crispy and the inside is soft. After cooling down completely, only the softness is left, which is similar to the texture of Scone. It is less chewy than the fermented crust, and it is not a pattern.
The Korean-style filling is slightly spicy and fragrant, and it feels pretty good. . . . . "

Unleavened Korean Style Mushroom Beef Sauce Pizza

1. Dough: 120 grams of all-purpose flour, 80 grams of yogurt, 6 grams of baking powder, 1.5 grams of salt Filling: 110 grams of mozzarella cheese, 1 green pepper, 60 grams of Daxi Korean kimchi stir-fry sauce, 100 grams of Horqin beef filling, 20 grams dried mushrooms, 1 small onion, a little oil.

Unleavened Korean Style Mushroom Beef Sauce Pizza recipe

2. Soak the mushrooms in advance until they are full.

3. Cut the green pepper into small pieces, half the onion into pieces and half into cubes, and chop the mushrooms into minced pieces and set aside.

4. Pour oil in the pot and heat it up.

5. Add minced onions and sauté until fragrant.

6. Pour in the minced meat, disperse, and stir-fry until the color changes.

7. Add mushrooms and stir-fry evenly.

8. Pour the sauce.

9. Stir-fry evenly, out of the pan, and let cool.

10. Dough: 120 grams of all-purpose flour, 80 grams of yogurt, 6 grams of baking powder, 1.5 grams of salt.

11. Combine flour, baking powder and salt through a sieve.

12. Add yogurt.

13. Knead into a uniform dough.

14. Roll into a blockbuster.

15. Put it in a 9-inch pizza dish, arrange the edges, and use a fork to make holes on the surface.

16. Spread the fried fillings and sprinkle a little mozzarella.

17. Spread onions and green peppers one by one.

18. Sprinkle with the remaining mozzarella.

19. Put it in the oven, on the middle level, heat up and down at 220 degrees, and bake for about 10-15 minutes.

20. The surface is golden and baked.

Tips:
Dried mushrooms can be replaced with fresh mushrooms, and there are no restrictions on the type.
If the sauce has a lot of soup, you need to collect the soup until it is thick and use it.
The baking time and firepower need to be adjusted according to the actual situation.