Ingredients: wheat flour, ham, pineapple, sausage, corn, cheese, tomato sauce.

2. Fruit pizza

Ingredients: wheat flour, raisins, assorted fruits, tomato sauce, cheese.

3. Hand-shredded chicken pizza

Ingredients: chicken breast, celery, green pepper, red pepper, carrot, onion, cheese, tomato sauce.

4. Orleans barbecue pizza

Ingredients: wheat flour, pork, red pepper, celery, mushrooms, onions, cheese, tomato sauce.

5. bacon pizza

Ingredients: wheat flour, bacon, green pepper, onion, olive, cheese, tomato sauce.

6.ham and shrimp pizza

Ingredients: tomato, onion, olive oil, black pepper, perilla powder, salt, mozzarella cheese, fresh shrimp, sausage and green pepper.

2. What kinds of pizzas are there?

1. Fold baked pizza

It's called pizza on a baking tray, because pizza is actually baked in a baking tray, but there are other things besides that. Because there is oil in the baking pan, compared with the conventional baked pizza, the bottom of the pizza will have a faint crispy feeling, and it will have a different taste when baked. Pizza dough is a bit thick, which is the result of fermentation in the baking pan before baking. Pizza toppings and cheese are usually not limited to baked pizza, so you can take them at will. This kind of pizza is very popular in the southeastern United States.

Folding thick pizza

Thick pizza is just a thickened version of thin pizza. They are usually baked on a sieve, a baking tray or directly in an oven. The height or thickness of this pizza is achieved by the weight and fermentation of dough, however, it is not fermented like a baked pizza. After fermentation, the pizza sauce and topping ingredients are quickly added and baked in the oven in the usual way. The baked pizza has a moderate thickness, a slightly crisp bottom and a moderate chewiness. This kind of pizza has no geographical distinction, and it is found all over the United States.

Pizza ingredients

3. Fold crispy pizza

In the fifties, Pizza Hut's crispy cake bottoms were very popular, and they still have this feature until now. According to TomLehmann of the American Baking Institute, when mixing dough, stir the dough until white flour can still be seen (only about five minutes). The dough of this pizza needs to be fermented for five or six hours, and a dough press must be used to obtain the ideal thickness and biscuit-like texture. The bottom style of shortbread is to flatten the dough and then spread it out by hand. The texture of the real shortbread bottom should be crispy in the shell and soft in the inside. This kind of pizza usually adds a proper amount of toppings and cheese, and uses thinner pizza sauce to achieve the best effect.