Ingredients Flour Tomato Sauce Onion Green Pepper Corn Kernels Carrots Luncheon Meat Black Pepper Salt Angel Yeast Warm Water Butter Method Dissolve the Angel Yeast in warm water, add it to the flour (the water temperature is 30.40 degrees, as long as it is not hot), knead the flour evenly,

Form a group.

Then cover it with plastic wrap and place it in an environment of 30.40 degrees for fermentation (I put it on a computer cat to ferment at the temperature of the cat. I also put it on a cat when making yogurt, and the effect is great) for 60 minutes.

While it's fermenting, prepare other things.

Cut part of the onion into onion rings and cut part into mince, set aside.

Dice the carrots and boil water, cook the corn kernels and diced carrots until they are raw, and drain; cut the green pepper into small pieces, dice the luncheon meat, and set aside with the drained diced carrots and corn kernels.

5. After the dough has fermented, take out the dough and use a rolling pin to roll the dough into a thin pancake. My husband likes the thick feeling in the middle of the pizza dough, so the bottom of my pancake is a bit thick.

After rolling out the dough, set it aside to rest for a while.

When the noodles wake up, sauté the onions.

Add butter to the pot, heat it (the temperature should not be too high), pour in the minced onions, stir-fry until the onions are fragrant, add tomato paste (put more, the stronger the flavor will be more delicious), continue to stir-fry, and then add a small amount of salt and stir

Stir-fry, add black pepper and stir-fry evenly.

Some recipes also need to add some water to cook, but I don’t have to worry about it, so I save it.

Grease the pan with butter and spread the dough on the bottom of the pan (make a little "small wall" around the pan, so that the filling will be in the middle when the pan is lifted).

Use a fork to poke some small holes in the dough to prevent the gas in the dough from expanding due to heat.

Spread the fried minced onions evenly on the bread, then spread a layer of cheese, sprinkle with black pepper and a little salt, then add diced lunch meat, onion rings, green pepper cubes, diced carrots and corn kernels in sequence, and then

Sprinkle with black pepper and a pinch of salt.

Finally, add a layer of cheese and sprinkle with black pepper and a pinch of salt.

Cover the lid and bake over medium heat. After the aroma comes out, change to low heat and bake slowly for about 15 minutes. Turn off the heat. Do not open the lid immediately. Use the residual heat of the pot to simmer for a few more minutes. The taste will be better.

Tip: Some recipes add some butter before the dough is fermented and covered with plastic wrap, so that the dough is smooth and soft. But I tried it once and it seemed that the dough would not expand when baking. I don’t know if that’s the case.

I don’t have an oven, so I won’t add butter in the future.

Some people like to put the noodles in the refrigerator to wake up. It seems that this can prevent the noodles from deforming when baking. I think the refrigerator takes up too much. Even when I woke up at room temperature, I didn't encounter any deformation of the noodles.

When frying minced onions, the oil temperature should not be too high, which will reduce the aroma of butter. Don't add too much salt. The pizza will taste delicious if it is salty, but it will not taste good if it is too salty.

Luncheon meat can be replaced with other meats, such as sausages and shrimps.

You can also change the vegetables to whatever you like.

If the microwave oven has a grill function, you can put the pizza in the microwave oven for a few minutes after taking it out of the pan, so that the mozzarella will have a nice yellow color.