Bacon and Potato Pizza
Ingredients
- High-gluten flour 250g
- Olive oil 15g
- Instant rising yeast powder 3g
- Warm water 140ml
- 1 whole egg
- Salt 3g
- Italian Tomato Sauce
- Mozzarella cheese 150g
- 1 potato
- 4 slices of bacon
- Corn kernels 15g
- Pea grains 15g
- Salt
- An appropriate amount of black pepper
Steps
1. Making pizza crust: Melt yeast powder with warm water, stir evenly, beat eggs and set aside
2. Mix high-gluten flour and salt and put it into a large bowl. Make a hole in the middle and sprinkle yeast powder around it
3. Add eggs, olive oil and yeast powder in sequence, and knead into a dough
4. Sprinkle flour on the table and knead the dough until the surface is smooth and chewy
6. Divide the dough into three parts, roll into balls, cover with plastic wrap and let rest for 15 minutes
7. Flatten the two portions, wrap them in plastic wrap, and store them in the refrigerator
8. Roll the remaining dough into a round cake shape on the table
9. Use your hands to push out the thicker edge and poke holes in the bottom of the cake with a fork. The crust is ready
10. Preparation of filling: Peel and cut fresh potatoes into thin slices, blanch them in boiling water with a little salt until the water boils again
11. Drain the water, add a little salt and black pepper to season lightly, and set aside
12. Boil the corn kernels and pea kernels in the wastewater until they are cooked
13. Fry bacon in a pan without oil over low heat until golden brown and curled, cut into thin slices about the same size as potato slices, set aside
14. Place the dough directly into the baking pan of the oven. Grease the baking pan with a layer of olive oil in advance and arrange it again with your hands
15. Spread Italian tomato sauce evenly on the crust, and sprinkle 1/3 of the shredded mozzarella cheese on the pizza sauce
16. Put it into the oven preheated to 200 degrees, bake for 5 or 6 minutes, and take it out
17. Arrange potato slices and bacon slices alternately on the baked pizza dough
18. Sprinkle peas, corn kernels and remaining cheese shreds
19. Put it in the oven again and bake at the original heat for about 10-15 minutes, until the surface of the cheese is slightly charred
