Materials

1. 210g of high-gluten flour 2. 90g of low-gluten flour 3. 195g of water 4. 20g of salad oil 5. 15g of sugar 6. 5g of salt 7. 3g of yeast 8. 12g of powdered milk 9. 15g of butter 10. 300g of tomatoes in the right amount 11. 25g of onions in the right amount 12. two or three cloves of garlic in the right amount 13. sugar 12g suitable 14 salt 3g suitable 15 black pepper a little suitable 16 green pepper suitable 17 red pepper suitable 18. ham suitable

Practice

1. Bakery embryo materials mixed into a dough, warm place fermentation until double the size.

2. Knead out the air from the fermented dough, divide into thirds, and let rise at room temperature for 15 minutes.

3. After 15 minutes, flatten the dough and roll it out into a cake with a thin center and a thick outer ring.

4. Blanch and peel the tomatoes and dice them with the onion and garlic.

5. Melt the butter in a hot pan, add the onion and garlic and sauté until the onion softens

6. Then pour in the tomatoes, reduce the heat and add black pepper, salt and sugar. Finally to the water fried dry into a sauce.

7. cheese rub

8. ham sliced and diced, diced green and red peppers spare.

9. spread the sauce on the cake embryo in 6

10. evenly sprinkled with shredded cheese 50g

11. spread ham slices, sprinkle a layer of cheese 20g and then sprinkled with diced green and red peppers and diced ham.

12. evenly sprinkled with cheese 30g, into the preheated oven at 200 degrees for 15 minutes. 10 minutes, it is best to cover with tinfoil, so as not to cheese baking scorched.

12.