Bacon Colored Vegetable Crispy Pizza

Overview

After frying the pizza sauce, you need to quickly bake a few pizzas - today's pizza is based on a thin crispy pizza crust, the fillings are mainly fresh vegetables, and paired with fried bacon. It has a fresh taste and an elegant look. You can use more vegetables, but the portion should not be too large. The key is not to be greedy for too much. In particular, dumpling flour is used to replace high-gluten flour and low-gluten flour, which is convenient for people who are unwilling to buy special flour for a pizza; a bread machine is also used to knead the dough to make pizza crust, which is convenient for lazy people who are unwilling to knead and knead the dough——

Tags

• baking
• old man
• pizza
• fast food
• lunch
• asparagus
• bacon slices
• clear water
• dumpling noodles
• instant yeast powder
• italian tomato sauce
• mozzarella cheese
• olive oil
• cherry tomatoes
• fine sugar
• green pepper
• salt

Ingredients

Steps

1. 1 First add water (normal temperature), olive oil, salt and sugar to the inner barrel of the bread machine;

   

2. 2 Add flour evenly, make a small pit in the middle of the flour, and put yeast powder into the small pit;

   

3. 3 Select the "Kneading" function, start the bread machine and knead the dough for 15 minutes, take out the dough and round it, put it into a large bowl greased with olive oil (outside the amount), cover with plastic wrap and ferment for 30 minutes;

   

4. 4 While the dough is fermenting, prepare other ingredients: fry the bacon in a pan without oil until it curls and becomes charred, take it out and let it cool for later use;

   

5. 5 Asparagus (only the tips are luxuriously used, the rest can be made into soup or stir-fry), blanch in boiling water with a little salt (not required), then cool in cold water and set aside;

   

6. 6 Grate mozzarella cheese into shreds and set aside (if it is shredded cheese, skip it); cut bacon into small slices and set aside; cut cherry tomatoes in half and set aside; cut green peppers into rings and set aside; remove asparagus from the water and drain and set aside;

   

7. 7 After fermenting the dough for 30 minutes, take out the dough and divide it into three (or four) portions, roll them into round balls, cover them with plastic wrap and let them rest for 10 to 15 minutes;

   

8. 8 Take a piece of dough and roll it out with your hands or a rolling pin into a round cake about the same size as a pizza pan; (Punch the rest of the dough flat, wrap it in plastic wrap, store it in the refrigerator, and use it whenever you want; when using it, take it out in advance, defrost it at room temperature, and roll or roll it into a circle directly)

   

9. 9 Place the round cake into a pizza pan (apply a layer of olive oil on the pizza pan in advance), push the edges slightly to thicken, and use a fork to poke some small holes in the bottom of the pie to prevent the bottom of the pie from deforming during baking;

   

10. 10 Spread Italian tomato sauce evenly on the bottom of the cake, sprinkle with 2/3 of the shredded cheese, bake in a preheated oven at 200 degrees for 6 or 7 minutes; (for the recipe of Italian tomato sauce, please refer to my other recipe or blog)

    

11. 11 Arrange bacon slices, asparagus, cherry tomatoes and green pepper rings evenly in order;

    

12. 12 Finally, sprinkle with the remaining 1/3 shredded cheese, put it in the oven, and bake at 200 degrees for 5 to 8 minutes, until the cheese melts or becomes charred, whichever you like.