Egg tart skin version

Grated mozzarella cheese 240g	Jiwei shrimp half a catty
Fresh squid tentacles half a catty	Butter tart crust 12 pieces
Onion 45g	Green pepper 30g
ham sausage 60g	Grilled Sausage 40g
Pistachio a handful	Ketchup 70g
Black pepper sauce 30g

How to make the egg tart crust version

Step 1

Peel the fresh prawns and put them into the pot. Pour in an appropriate amount of water. Add a little cooking wine to the water and cook over medium heat. The peeled shrimp weighs about 120g.

Step 2

After the water boils, remove the shrimps and set aside. After blanching, the shrimps weigh about 80g.

Step 3

Wash half a catty of fresh squid, put it into a pot and pour in an appropriate amount of water. Add a little cooking wine to the water and cook on high heat.

Step 4

After the water boils, cook for another minute, remove the squid tentacles and set aside.

Step 5

The cooked squid tentacles weigh approximately 80g and are cut diagonally into small sections.

Step 6

In addition, cut 45g diced onions, 30g diced green peppers, 60g diced ham sausage, and 40g diced grilled sausages.

Step 7

Fry the diced onions in a pan until fragrant and soft.

Step 8

Put all the ingredients together, add 60g of mozzarella cheese, 30g of black pepper sauce, and 20g of tomato sauce.

Step 9

Mix all fillings evenly.

Step 10

Take out the 12 egg tart shells and defrost them for half an hour. Remove the tin foil, pat the thawed egg tart shells flat, and stack four of them together.

Step 11

Place the egg tart shell on top of the silicone paper, cover it with a layer of silicone paper, use a rolling pin to roll it out, roll it out thinly or flatten it, and change it into an oval or round shape according to your preference.

Step 12

Spread one-third of the filling on each tart, then squeeze a few rounds of tomato sauce (approximately 17g per pizza), sprinkle with a little chopped pistachios, and spread about 60g of mozzarella cheese on each pizza. broken.

Step 13

Place in the oven and bake at 210°C for 22 minutes. Egg tart crust version cooking tips

The shrimps and squid are cooked in cold water. If these two ingredients are not blanched, a lot of water will be released during baking, making the pizza wet and unpalatable, so small seafood must be blanched. Dry frying onions also allows some of the water to evaporate.