Preparation, low-gluten flour, cheese, butter, sugar, pepper, salt, sliced ham, sliced onion, green and red pepper, tomato, corn kernels
Heat the water over the water, add yeast and sugar and stir, leave it for 5 minutes, pour in the flour, pour it in and stir with chopsticks to form a noodle-like flocculent.
Add butter and knead into a smooth dough, or use vegetable oil to knead into a smooth dough, cover, and put on plastic wrap
Hot oil, green and red peppers, onions, tomatoes and half-cooked
Place it in a warm place and ferment to double its size. Dip the dough with your hands with flour and do not bounce back. It will be ready.
Put the dough on the counter and knead it into thin slices about the size of a pizza pan.
Bake the pan with a layer of oil
Place the dough flat in the pan, push it from the middle of the pan to the periphery, shape the periphery into a thick edge equal to the side of the pan, and then poke holes on the pan with a fork to prevent the dough from swelling due to heat.
Put it in the preheated oven and heat up and down at 160° for 10 minutes