Double Mushroom Seafood Pizza

Overview

Pizza without cheese tastes good.

Tags

• baking
• chopped raisins
• grilled dried fish
• lard
• mushrooms
• olive oil
• peeled cooked shrimps
• straw mushrooms
• sugar
• dry yeast
• ketchup
• plain flour
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Mix all the ingredients in the main ingredients, except the raisins, knead to the expansion stage, and ferment in a warm place until doubled in volume.

   

2. 2 Roll out the fermented dough into a large piece and sprinkle with raisin foam.

   

3. 3 Roll up the dough sheet from one section so that the raisins are evenly rolled into the dough. Shape into round dough again.

   

4. 4 Slice the mushrooms. Mix all ingredients and seasonings (except tomato paste) evenly and let simmer for half an hour.

   

5. 5 Roll the round dough into slices again and place in the pizza pan. Ferment for 20 minutes in a warm place. Prick holes in the center with a fork.

   

6. 6 The middle shelf of the oven is 150 degrees (actual 200-220), with upper and lower heat. 7 minutes. Brush with tomato sauce.

   

7. 7 Place the submerged mushrooms and shrimps on top, and spread all the sauce from the bottom of the plate onto the pizza. Switch the pizza front and back, still 150 degrees, and set the middle layer for 13 minutes. In the last 6 minutes, the crust is ready to be colored, and a baffle or tin foil is added to the upper layer.