Strong bread flour 150g
Shrimp (appropriate amount)
Ingredients: button mushrooms (appropriate amount), corn kernels (appropriate amount), peas (appropriate amount).
1. Weigh all ingredients, except butter, and place them into the bread machine inner cylinder. Select the dough setting to start kneading. 2. After 20 minutes, add the butter and continue the kneading process until completed. 3. Knead until the dough surface is smooth. Ferment until the dough doubles in size. 4. Remove the dough, press to expel large air bubbles, shape into a ball, and perform a 15-minute intermediate fermentation. 5. Shred green bell pepper, red bell pepper, and yellow bell pepper into strips. Blanch peas and corn kernels. Slice button mushrooms and dice bacon. 6. Peel shrimp, butterfly to remove the vein, and marinate with cooking wine, black pepper, and salt for a while.7. Blanch the marinated shrimp in boiling water and set aside. 8. Cut the sausage into small sections. 9. Brush a layer of olive oil on the pizza pan, place the dough in the pan, and roll it into a flat disc. 10. Cut slits along the edge of the dough at intervals matching the length of the sausage sections, then wrap the dough around the sausage pieces. 11. Poke small holes in the dough with a fork to prevent it from puffing up during baking. 12. Spread a layer of pizza sauce (recipe below) over the center of the dough. 13. Sprinkle shredded mozzarella cheese over the dough, then place it in a preheated oven at 180°C and bake for 10 minutes. Remove from the oven. 14. Layer a portion of bacon and mushrooms, then add shrimp, green and red bell peppers, corn kernels, peas, and the remaining bacon. 15. Sprinkle a small amount of mozzarella cheese on top, preheat the oven to 190°C for 10 minutes, then bake with top and bottom heat for 20 minutes.
Why the Two-Stage Bake Matters
With toppings this moist, meaning blanched peas, corn, peppers and shrimp, a single bake would leave you with a pale, wet base. The first 10 minutes at 180°C (355°F) sets the dough and melts the base layer of mozzarella into a seal. The second bake at 190°C (375°F) then cooks the toppings on top of that sealed crust, while the sausage-wrapped edge browns into a firm rim you can grip.
A Few Pointers
- Spread the blanched peas and corn on a paper towel and pat them dry. It costs a minute and saves the crust.
- Cut the slits for the sausage edge at even spacing from the start. Uneven gaps stretch into a lumpy rim that bakes unevenly.
- Butterfly the shrimp to a uniform depth, so the thick ones are not still gray when the thin ones are done.
Serving and Reheating
Slice with a gentle rocking motion of the knife so the sausage edge stays attached to each piece. Any leftover slices reheat best on a dry pan or in a 180°C (350°F) oven for about five minutes, which re-crisps the base; the microwave turns the same slice soft and rubbery within seconds.
