Carrot and Broccoli Pizza
Overview
I want to make pizza but don’t know what ingredients to use. The sea, land and air pizza seems very attractive, but unfortunately people who are not near the sea don’t have much seafood. Going to the supermarket? No time. Simply order the most seasonal vegetable pizza, cater to the preferences of meat eaters, and add a piece of ham. Pile the most carrots on the market like a mountain on the crust, and add some corn kernels and broccoli for color. This time I decided to see what pizza would look like when baked in a pie pan. The impression seems to be that there is an 8-inch pie plate that has never been used. It must have been suppressed at the bottom of the box and I was too lazy to look for it. There happened to be a stainless steel flat plate, and when I measured it, it was about the same size as 8 inches. That’s it! In order to avoid difficulty in releasing the mold, I specially greased the plate with oil. I didn’t expect the result to be quite good.
Tags
Ingredients
Steps
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Dough ingredients
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Fillings
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Pour the dough ingredients except oil into a large basin
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After stirring until fluffy, add oil
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Continue stirring until the film is stretched
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Place in a large bowl and ferment until doubled in size
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Deflate the air and let it rest for 15 minutes
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Roll the dough into a 20 cm round, place it on a plate with holes
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Spread pizza sauce
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Sprinkle some mozzarella
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Sprinkle with diced ham and a little mozzarella
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Arrange broccoli, then sprinkle with carrots and corn kernels
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Arrange onion shreds
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Sprinkle the remaining mozzarella all over the surface,
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The last 15 minutes of fermentation will allow the crust to rise
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Brush the edges of the pie crust with egg wash
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Put it in the oven, set the upper and lower heat to 200 degrees, and bake for about 15 minutes,
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Golden on the surface, out of the oven
