200g high-gluten flour, 3g dry yeast, 2g salt, 2g olive oil, clear water 15g, 1 10ml.

Cake sauce

Tomato paste 60g fresh tomato 300g salt 2g black pepper 1g sugar 5g vanilla and 20g garlic.

30 grams of minced onion and proper amount of olive oil.

infilling

New Orleans roast chicken leg 200g shredded green pepper 40g shredded red pepper 40g shredded yellow pepper 40g mozzarella cheese 200g.

A little salt

step

1: Add warm water (30 degrees) to the yeast powder to form a smooth dough and stir for 30 minutes. The dough is vented and kneaded until it is completely vented.

2. Peel the tomatoes and cut them into pieces. The roast chicken leg in New Orleans is boneless and cut into diced barbecue. Onions are divided into two parts, one is shredded and the other is minced. Shred green, red and yellow peppers for later use.

3: Heat the wok and cool the oil to 30% heat. Add minced garlic and stir fry, add minced onion and stir fry, then add chopped tomato and stir fry. When the tomatoes are stirred until they are thick, add salt, black pepper and a little vanilla to make a cake sauce.

4: Roll the dough into a pancake and put it into a pizza tray for setting, and then stick a few holes in it with a fork.

5: Pastry proofing 10-20 minutes later, bake in the oven at 200 degrees for 5 minutes, and take out.

: 6: Brush the egg mixture or butter after taking it out, then spread a layer of cake sauce evenly on it, then sprinkle one-third of mozzarella cheese shreds, sprinkle New Orleans roast chicken diced, then spread a layer of colored pepper and onion shreds, and finally sprinkle one-third of mozzarella cheese and bake it in the oven for 2 10/5 minutes.