Chinese Food
Mushroom and bacon pizza
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Recently, I always make pizza. Because it's easy and delicious, my husband said that my son and I adore foreign things. Haha ~ pizza is a kind of Italian food made of special sauce and filling pizza. But in fact, this kind of food has surpassed the barriers of language and culture. It has become a popular snack in the world and is loved by consumers all over the world. But where and when did the food come from? Now it's impossible to find out. No matter who invented it, delicious food is the last word. -
Cooking ingredients
Cooking Steps
Step1:The yeast is boiled with warm water. Pour in high gluten flour, sugar and salt, and form a smooth dough. Ferment to twice the size.
Step2:Cut the mushrooms and onions into strips. Cut bacon into small pieces. Cut corn intestines into small pieces.
Step3:Pour a little oil into the pot. Put in bacon and stir fry slightly. Put in mushroom and onion and stir fry to make water and then put it in reserve.
Step4:After the fermented dough is completely exhausted, roll it into a thin and thick pizza slab in the middle. Put it into the oiled pizza plate. Use a fork to pierce some holes to avoid blistering.
Step5:Put in the middle layer of the preheated oven. Heat up and down. 200 degrees. Bake for 7 minute
Step6:Take out the pizza. Let it cool a little. Brush tomato sauce in the middle. Brush the whole egg on the edge.
Step7:Put cheese, bacon, cheese, corn sausage, cheese, onion, abalone and mushroom in turn. Finally, spread a layer of mozzarella cheese.
Step8:Put it in the middle layer of the preheated oven. Heat it up and down. 200 degrees. Bake for 10 minutes. The surface is yellowish, and then take it out for food.
Cooking tips:1. Make small holes in the pizza blank with a fork to prevent blistering during baking. 2. You can put pizza sauce. You can also use tomato sauce as I do. It tastes good. 3. Fillings can be added according to your own preference, but you should choose the one with less water. There are skills in making delicious dishes.
