Ingredients: high-gluten flour: 200g, low-gluten flour: 100g, sugar: 25g, salt: 4g, yeast: 4g, milk: 160g- 170g, and avocado oil: 10g.

Production step

1. Pour all the high-gluten flour, low-gluten flour, sugar, salt, yeast, milk and Rolande avocado oil into the basin.

2. Stir it with chopsticks into a flocculent shape, then knead it into a smooth dough, divide it into about 45g on average, knead it round and cover it with plastic wrap to wake it up for 30 minutes.

3. Put a dough into a paper tray and slowly push it away to form a cake with a thin middle and a thick edge.

4. Punch some holes with a fork to exhaust air, stir at room temperature for 15 minutes, and then bake in the oven for 8 minutes at 180 degrees.

5. Spread tomato sauce in the middle of the baked cake, sprinkle with cheese crumbs, add miscellaneous vegetables, shrimp and sausage, and sprinkle with cheese crumbs on it.

6. Preheat the oven for 2 10 degrees and bake for 8- 12 minutes.