Black Pepper Crawfish Pizza

Chop the scallions, dice the onion and carrot, use 60 grams of minced meat, slice the mushrooms, shred the cabbage, blanch the crayfish in boiling water until cooked, then peel and devein them. Mix the dough ingredients for the pancake base and knead into a smooth dough, then let it rise until it doubles in size.

Squeeze about a tablespoon of black pepper sauce into the crawfish meat, mix well, and marinate for 1 hour.

Heat oil in a pan, pour in the minced meat and stir-fry until it changes color, add onions and scallions and stir-fry together, add two tablespoons of black pepper sauce and stir well, taste and adjust the seasoning (I added another tablespoon of black pepper sauce), and the black pepper pizza sauce is ready.

Roast the vegetables at 180°C for 5 to 10 minutes to remove some of the moisture.

Roll the dough roughly into a round shape first, then shape it into a round cake crust with a thinner center and thicker edges in the baking tray using your hands. Prick it with a fork, brush with oil, cover with plastic wrap, and let it rest for about half an hour.

Squeeze about 1 tablespoon of black pepper sauce onto the dough and spread it evenly, then spread the cooked black pepper pizza sauce on top, and sprinkle a layer of mozzarella cheese.

Sprinkle the roasted vegetables on top, then sprinkle a layer of mozzarella cheese.

Place the marinated crayfish meat on top, and finally sprinkle a layer of cheese.

Preheat the oven with top and bottom heat to 180~200°C, and bake on the middle rack for 25~30 minutes.