Pan pizza

Overview

My son likes pizza. Just use the weekend to make it once, or don’t make it, or make it a large size, so that it tastes more enjoyable!

Put all the ingredients for the crust into the bread machine, start the kneading program, and knead into a smooth dough. Place in a bread barrel to ferment naturally at room temperature.
While the dough is rising, work on the filling. Cut the bacon into small slices and fry in a wok until the edges rise. Cut the potatoes into thin slices and blanch them in boiling water. Cut the mushrooms and green peppers into strips and set aside.
When the dough has risen to double in size, take it out, deflate, shape, and roll into a pie crust the size of a baking pan (I used a baking pan). Brush the baking pan with a little oil. Place the pie crust into the baking pan and shape it, making the edges thicker. Poke some small holes in the crust with a fork, cover with plastic wrap and ferment at room temperature for about half an hour.
Spread a layer of tomato sauce evenly on the crust, sprinkle with pizza grass, sprinkle with 1/3 of the cheese, spread with bacon, sprinkle with 1/3 of the cheese, spread with potato slices and other vegetables, and sprinkle with the remaining cheese. It would be more attractive to apply a layer of egg wash color on the edge of the pie crust (I didn't apply it).
Place in the middle rack of the preheated oven. Turn the heat up and down to 200 degrees for about 20 minutes.
Finished product picture.
The taste is pretty good and the texture is okay.