Mix high and low gluten flour, add 30g of olive oil, 3g of yeast, 100g of water, 5g of salt, 15g of sugar and knead until smooth, cover with plastic wrap and let the dough ferment until it doubles in size (when it's cold, you can put it next to the stove at a constant temperature of 35° or so to ferment faster).

2. Mince the garlic, dice the tomatoes and onion, and set aside (for the pizza sauce); slice the mushrooms, peppers, and bacon, and shred the calamari, cheese, and kale.

3. Boil 150g of water in a pot, add the right amount of salt, two drops of olive oil, green beans, shrimp children into the boiling water to blanch for 2 minutes, pick up and drain.

4.30g butter into the pot melt.

5. When the butter is melted, add the garlic and sauté, then add the onion.

6. Add the tomatoes and sauté on high heat for 2 minutes until watery.

7. Add appropriate amount of black pepper, salt, sugar, oregano leaves, change to low heat and simmer for 15 to 20 minutes (during the period from time to time to turn the sauce in the pan, so as not to paste the pan), and finally high heat to collect the juice, pizza sauce made.

8. Divide the dough into 1/4, roll it out on a board into an 8-inch round, spread it out on a pizza pan, stand the edges of the pie up a bit, poke some holes in the pie, brush it with olive oil, cover it with plastic wrap, and let it rise for another 20 minutes.

9. Brush the fermented dough with a layer of pizza sauce, separate the egg whites and take the yolks, and brush the edges with a layer of egg yolks.

10.Sprinkle a layer of shredded cheese ...... layered with bacon and mushrooms ...... shredded cheese ...... squid and peppers... ...shredded cheese ...... green beans and shrimp children ...... purple kale.

11. Oven preheated 200 degrees, put the pizza baked for 20 minutes.

12. 20 minutes after the removal of a layer of shredded cheese, bake 10 minutes after the removal of the ready.

13. Seafood Supreme pizza finished.