A pizza featuring shrimp as the main topping, paired with diced green and red peppers and onions.
The shrimp are butterflied and briefly soaked in sake before being rolled with colorful diced vegetables. Once arranged on the proofed dough and topped with cheese, the pizza bakes quickly until the crust is golden and the flavors are melded.
500g flour, 10g yeast, an appropriate amount of butter essence, 30g butter, 2g salt, 50g milk, about 200g water. First mix the dry ingredients evenly, then add milk and water to knead the dough. After forming a dough, add butter and salt, mix evenly, then roll into a round shape
Place the dough skin into a pizza pan, use scissors to cut a decorative edge. Place in a proofing box to proof for half an hour
Dice green and red peppers and onions, add pizza herbs, salt, and monosodium glutamate, and mix well
Slice open the shrimp from the back with a knife, soak in clear sake for 10 minutes; after soaking, roll in the diced green and red peppers and onions
Take out the proofed dough skin, place the filling on top, sprinkle with cheese. Bake in an oven for 10 minutes and it is ready
This tuna pizza features thinly sliced tuna rolled into elegant coils as its signature topping. The fish remains tender and smooth after a quick bake at high heat, creating a delicate contrast with the crispy crust and melted mozzarella. A drizzle of olive oil and a sprinkle of oregano add aromatic depth to this simple yet distinctive pizza, where the quality of the tuna takes center stage.
