Sauce-flavored Mushroom and Cured Meat Pizza First Release

Filling: 300g of cooked cured pork, 40g of king oyster mushrooms, 20g of dried shiitake mushrooms, a suitable amount of minced ginger and garlic, 10g of doubanjiang, 10g of sweet bean paste, 3g of salt, an appropriate amount of soy sauce, an appropriate amount of sugar, an appropriate amount of oyster sauce, 3 green onions, and 160g of mozzarella cheese.

Soak the dried mushrooms in water until they expand.

Cut into small pieces.

Wash the green onions and chop them into fine pieces.

Separate the cured meat into skin, lean meat, and fat. Cut the skin and fat into cubes, and slice the lean meat. Set aside.

Heat the wok, add the fatty parts of the cured pork, and stir-fry to render the oil.

Push the sautéed pork fat to one side, add minced ginger and garlic to the oil, and stir-fry until fragrant. Then stir everything together.

Pour in the chopped mushrooms and stir-fry together with the fat until the mushrooms release their aroma.

Add Doubanjiang and sweet bean sauce, stir-fry evenly, and if it’s too dry, you can add a small amount of water.

Then add the diced cured pork skin and stir-fry evenly.

Then add soy sauce, salt, sugar, and oyster sauce, and stir-fry evenly.

Continue stir-frying until the moisture evaporates.

Remove from the pot and let cool for later use.

Dough: 175g high-gluten flour, 3g fresh yeast, 5g granulated sugar, 1g salt, 5g butter, 30g cooked rapeseed oil, 87g water.

Pour the dough ingredients into the bread machine together.

Stir until the surface is smooth, place in a large bowl, cover with plastic wrap, and refrigerate overnight to let it rise.

The next day, take it out to return to room temperature, divide evenly into 2 portions, roll into balls, and let rest for 20-30 minutes.

Roll it out into a round piece about 20 centimeters in diameter.

Spread it on the bottom of the pizza pan, pushing the dough toward the edges to fit against the edge of the pizza pan.

Prick holes in the dough with a fork.

Spread a layer of cooled mushroom filling on the pizza crust.

Sprinkle a layer of cheese,

Add another layer of cured meat.

Sprinkle a layer of chopped green onions.

Finally, spread a layer of mozzarella cheese on top.

Place in the preheated oven, middle rack, bake at 180°C with top and bottom heat for about 15 minutes.

Freshly baked.

Demold and let cool to a warm temperature before eating.