Recipe: Quick hand Italian pizza - mushroom Italian sausage black olive

Home Cooking Recipe: Quick hand Italian pizza - mushroom Italian sausage black olive

Notes:

It's especially simple and it's very easy for Italy to look at Laura in the Kitchen on YouTube. It turns out that it's as simple as making a pizza. It's just like eating it and sprinkling it on the crust. The practice of the crust is to use the kitchen recipe: 5 minutes free European bread (loli cloth) adjustment part: 1 ⃣️ yeast less than a spoonful, probably 2 1/2 less than. A 1/2 should be OK, and my flour is out of the rice cooker. 2 ⃣️ salt: 1/4 teaspoon this square is really good, there is no need to knead noodles, I really feel that stirring is more difficult to squeeze with two special rubber gloves for cooking. When you have a good face, keep it in the refrigerator for 48 hours. You can mix it with the fruit toast and you can use it as a pizza. So I sent a face in the refrigerator every other day or two. This recipe will mention the production of a comprehensive spice. The other party does not need to put salt!

Ingredients:

Steps:

  1. Home Cooking Recipe: The crust skin is arbitrarily turned and circled. When you get almost the same, spread it evenly, push it with the three longest fingers one by one, push it to a very thin, probably so thin on the macbook air screen, anyway, it doesn't leak, it's not too thin. It’s okay if you miss it, and you can make it up from somewhere else. When pushing, the circumference is slightly thicker than the middle, but it does not need to be too thick, and the thickness that can be felt is enough. Pushed the hole with a fork and crossed the fork. Then use a thin layer of ketchup. Sprinkle with ground pepper and a blend of spices. It is also possible to do it yourself or to buy it. I bought the herbs ➕salt if I bought it. The method you do yourself looks at the end. The thinner the slice of the mushroom, the better, or not cooked. Italian salami slices, the thinner the better, the easier it is salty, the taste is too concentrated, and the mouth is salty. Black olive slices. The onion is half shredded. Cross-section of mushrooms, salami, black olives, and onions.

    The crust skin is arbitrarily turned and circled. When you get almost the same, spread it evenly, push it with the three longest fingers one by one, push it to a very thin, probably so thin on the macbook air screen, anyway, it doesn't leak, it's not too thin. It’s okay if you miss it, and you can make it up from somewhere else. When pushing, the circumference is slightly thicker than the middle, but it does not need to be too thick, and the thickness that can be felt is enough. Pushed the hole with a fork and crossed the fork. Then use a thin layer of ketchup. Sprinkle with ground pepper and a blend of spices. It is also possible to do it yourself or to buy it. I bought the herbs ➕salt if I bought it. The method you do yourself looks at the end. The thinner the slice of the mushroom, the better, or not cooked. Italian salami slices, the thinner the better, the easier it is salty, the taste is too concentrated, and the mouth is salty. Black olive slices. The onion is half shredded. Cross-section of mushrooms, salami, black olives, and onions.

  2. Home Cooking Recipe: Sprinkle a lot of Colby cheese or anything that can be brushed. Sprinkle and smear. Sprinkle with cottage cheese optional. Don't like too creamy, don't scatter. Bake in the oven at 180 degrees for about 20 minutes. The baked sign is bulging, and then the outer ring is a bit discolored.

    Sprinkle a lot of Colby cheese or anything that can be brushed. Sprinkle and smear. Sprinkle with cottage cheese optional. Don't like too creamy, don't scatter. Bake in the oven at 180 degrees for about 20 minutes. The baked sign is bulging, and then the outer ring is a bit discolored.

  3. Home Cooking Recipe: Put it on the Sriracha spicy sauce to eat ~ ~! Too delicious, close your eyes and take you to Italy in minutes. The following is a comprehensive spice practice~

    Put it on the Sriracha spicy sauce to eat ~ ~! Too delicious, close your eyes and take you to Italy in minutes. The following is a comprehensive spice practice~

  4. Home Cooking Recipe: I used a large bowl of basil basil, 7 pieces of basil, 2 pieces of mint. This ratio is just right, it is recommended to use my ratio directly.

    I used a large bowl of basil basil, 7 pieces of basil, 2 pieces of mint. This ratio is just right, it is recommended to use my ratio directly.

  5. Home Cooking Recipe: Take home and put a lot of salt and blisters, then the cabbage worm ran out of it. I didn't see it when I picked it. Thanks to the addition of salt water, it is highly recommended!

    Take home and put a lot of salt and blisters, then the cabbage worm ran out of it. I didn't see it when I picked it. Thanks to the addition of salt water, it is highly recommended!

  6. Home Cooking Recipe: Spread on the oil paper, the maximum temperature is baked for five or six minutes to change color, but don't turn black, take out the dark green and try to crush it. All the hands are crushed, the more broken the better, not 100% powder, it does not matter, the same is sold outside.

    Spread on the oil paper, the maximum temperature is baked for five or six minutes to change color, but don't turn black, take out the dark green and try to crush it. All the hands are crushed, the more broken the better, not 100% powder, it does not matter, the same is sold outside.

  7. Home Cooking Recipe: I like to add more garlic to the taste. Cut the garlic into garlic, the finer the better, spread it until it can be crushed. Twist a little sea salt herbs chopped garlic chopped a little bit of sea salt mixed into the bottle. Just do it.

    I like to add more garlic to the taste. Cut the garlic into garlic, the finer the better, spread it until it can be crushed. Twist a little sea salt herbs chopped garlic chopped a little bit of sea salt mixed into the bottle. Just do it.

  8. Home Cooking Recipe: Just like buying it outside, I don’t think it’s so profitable outside! When you are proficient, you can do it very quickly. It is enough for me to eat it once a month. It is good to make any taste. Just as the basil grows, haha.

    Just like buying it outside, I don’t think it’s so profitable outside! When you are proficient, you can do it very quickly. It is enough for me to eat it once a month. It is good to make any taste. Just as the basil grows, haha.

Tips:

My crust is not round, but it doesn't matter. It's a square pizza. When I was in Beijing, I liked to eat a square spinach made by an Italian chef. I don't know if I have a small partner. Yes, a famous pizza restaurant that is very popular among foreigners. I think it's great to put arugula or corn kernels together, but my arugula hasn't lived so far. Sad.


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