The perfect seafood cheese pizza is just right, the seafood is rich and the sauce is delicious. Fangzi is a six-inch pizza, suitable for one person to eat, if you do double-inch disc material double. 1 tsp = 5 ml liquid = 5 g solid 1 tbsp = 15 ml liquid = 15 g solid
Prepare ingredients according to the ingredients list.
Prepare 300g of tomato (about one and a half), wash and cut the small Ding spare; wash the onion 45-55g (according to the individual's preference for onion taste), cut the small Ding spare.
Two cloves of garlic, chopped and set aside.
Heat the pan and heat the 15g butter at room temperature into the pan until it melts.
Put the onion and minced garlic in the butter first, stir fry for two minutes on medium heat, until the aroma.
Put the tomato diced into the pot, stir it over the fire, until the color of the tomato turns yellow and dark, and the juice is soft.
After the juice is added, add 1/2 teaspoon of black pepper, 1/2 tablespoon of white sugar, 1/2 teaspoon of pizza grass, 1/4 teaspoon of basil, and continue to stir fry.
Stir fry evenly, cover the lid, change to a small fire, cook for 20 minutes, stir fry every two minutes to avoid sticking.
Fully harvested in the cooked state (if the juice is more, you can increase the firepower and stir fry for a while), add 3g of salt and stir fry evenly.
Put in a sealed container with a lid, and use the amount given to make about two 6-inch trays. If it is refrigerated in 5 days, or after cooling, cut into pieces and freeze it. Take it out in the pot when needed. Stir fry to remove excess water and continue to use.
The pizza sauce is ready to start making the crust. 50g of high-gluten flour, 25g of low-gluten flour, and 1/4 teasp of dry yeast are placed in a mixing bowl.
Weigh 40ml of drinking water and heat it in a microwave oven for 30 seconds to ensure water temperature.
Slowly pour warm water into the mixing bowl while stirring with chopsticks until the flour is snowflake.
Knead the flour into smooth dough by hand.
Stir the pot lid plastic wrap into the middle layer of the oven, put a bowl of hot water on the side, and open the oven to the fermentation stall. The fermentation time is about one hour.
Remove the dough when it is fermented to twice the size.
Brush a layer of olive oil on the baking sheet with silicone, and brush the bottom and inner wall.
Exhaust the fermented dough, use a rolling pin to form a round shape of the baking pan, put it into a dish with a good oil, and use a fork to poke some small holes for use.
Prepare pizza ingredients and wait while waiting for the fermentation. 20g Dutch bean with scissors minus the head and tail, washed and spare, pay attention to pick fresh and small.
15g carrots are cut into thin strips, 9 fresh prawn are peeled and peeled, 15g squid is cut into small diced, prawns and squid are added to 1/2 teaspoons of wine and 1/4 teaspoon of salt, mixed and marinated for 15 minutes.
Spread two tablespoons of pizza sauce on the pizza crust.
The pizza sauce is topped with peas, carrots, squid, and prawns.
50g mozzarella cheese strips or planed with planer, covered with pizza top, placed in 200 ° preheated oven for 5 minutes, middle layer, 200 degrees 20 minutes (different models of ovens will be slightly different, adjust time according to their own oven performance ), to the Mozzarella cheese fully melted and colored.
Take out the pizza and release the plate.
1. Pizza sauce and crust can be made one day in advance to save time. 2. You can also choose peas, red peppers and other vegetables to replace, according to personal preferences. 3. Must use mozzarella cheese, can not use other cheese, in order to ensure that the taste is best imported from New Zealand, the light in the test supermarket, Mozzarella cheese is very poor. 4. Like cheese can increase the amount. 5. The pizza in the recipe is thick, not thin, like the pizza skin can be reduced.