Vegetable Shrimp Pizza
1.
1 egg (55g), milk (70g), 10g sugar, 2g salt, 100g high powder, 100g low powder, 2g high sugar-tolerant yeast powder. Put the liquid first and then the powder in the bread bucket. Generally speaking, when the eggs and milk are added, the liquid does not exceed 130g. This recipe can make two 8-inch thick bottom pizzas. Due to the different moisture content of the flour, it can be increased or decreased appropriately. Milk can also be replaced with water.
2.
Start the kneading process for about 7 or 8 minutes. When the flour becomes a loose and rough dough, add 10 grams of olive oil or corn oil. After a kneading process is over, the dough is smooth, and a large thick film can be pulled out. No glove film is required.
3.
The dough is doubled in size. Poke the dough with your hands so that the hole does not retract or collapse. (The picture is lost, I used the previous picture)
4.
Vent the dough and divide it into two equal parts. Roll round, cover with plastic wrap and relax for about 10 minutes.
5.
Brush the pizza mold with a little oil.
6.
Roll out the dough to match the size of an 8-inch pizza mold. Use your thumb to push out the edge of the pizza.
7.
Use a spoon to press out the sides of the pizza
8.
Use a spoon to carefully press out the holes (don't use too much force to prevent scratching the surface of the mold. Pressing holes is to prevent the dough from fermenting and bulging during baking). If there is no mold, you can spread a piece of silicone oil paper on the baking tray that comes with the oven. Ferment and bake directly on top.
9.
Cover with plastic wrap or put it in a plastic bag, and ferment at room temperature in summer. About 20 minutes or so. In winter, you can add a plate of hot water of about 60 degrees under the oven, and the basin can be placed in the middle of the grill for fermentation.
10.
100 grams of thawed mozzarella cheese, 35 grams of onion rings, 30 grams of green peppers, finely chopped. In fact, the amount of vegetables can be arbitrary, but vegetables with less water content.
11.
When making noodles or waiting for fermentation, we can prepare vegetables. 9 fresh nine-section prawns have their heads removed, peeled, and left a small tail (actually, you don’t need to leave it alone, I just want to take a good-looking photo and have a high-value 😄😄). Use 1 teaspoon of cooking wine, a little white pepper, and a little salt to rub with your hands and marinate for a few minutes.
12.
30g white jade mushrooms, boiled and blanched, over cool water.
13.
Boil the washed shrimp in water and remove it when it changes color. Don't overcook it, let the shrimp meat become old. Note: After blanching, be sure to use kitchen paper to absorb the moisture on the surface of the shrimp.
14.
Cut off the tail of the shrimp and insert it in the middle of the shrimp semicircle to form a shrimp ball.
15.
Put the blanched mushrooms and sweet corn kernels on the kitchen paper to absorb the moisture. You can squeeze it slightly to promote the drainage of the moisture.
16.
Preheat the oven up and down, the lower heat is 230, and the upper heat is 200 degrees. The fermented crust can be pierced with a toothpick if there is bulging.
17.
Brush the fried pizza sauce, not too much. Be careful not to brush the edges (if you are really afraid that the crust is wet, you can bake the crust first, let the surface of the crust dry a little, and then brush the pizza sauce or brush the sauce and bake it).
18.
Sprinkle more mozzarella cheese (approximately more than 60 grams), and be sure to spread it evenly across the center of the crust. 1. It can prevent the vegetable juice from being too much, so that the crust becomes wet and sticky, and it looks like it is not cooked after roasting. Second, it can make Sarasi more effective.
19.
You can put some less watery vegetables on the cake noodles, put it in the second-to-last layer of the oven, bake for 6 or 7 minutes, and then put the remaining ingredients in the oven (you can also roast the vegetables individually or stir-fry in the pan Click to remove excess water).
20.
Place the shrimp balls evenly on the baked biscuits, with the two in the middle facing each other, the tails flushed out, and the seven tails on the side flushed out. Sprinkle with remaining mozzarella cheese and vegetables. Put a few pieces of cheese on the shrimp consciously to avoid excessive shrinkage of the shrimp during high-temperature baking.
21.
Put the grill in the lower part of the oven and bake for 7 minutes, pay attention to check whether the cheese is melted and the edges are colored. If it has melted and the edges have been colored, it is out of the oven. If not, adjust the grill to the middle and upper level and bake for another minute (this depends on the situation of your own oven). Check it in time at this time to prevent the cheese from being baked and becoming hard and not drawing. Don't burn the cheese or even burn spots.
22.
Baked.
23.
Is the stretched pizza attractive?
24.
Crisp pie bottom.
25.
The perfect combination of crispness and fluffy.
Tips:
1. Afraid of the pizza crust getting wet, you can roast the crust first, or roast the vegetables in advance or stir-fry them in a pot, but the vegetables must be cooled before putting them on the crust.
2. When you put the shrimp on the second baking, check it in time to prevent the cheese from being grilled and become hard and not drawing. Never burn the cheese or even burn spots.
