Thick-crust shrimp and bacon pizza

Overview

How to cook Thick-crust shrimp and bacon pizza at home

First make the dough for the cake base: mix high and low flour, add dry yeast, use a pair of chopsticks to pour warm water into the flour and stir until the flour looks like snowflakes
Knead the flour into a smooth dough
Leave to rise in a warm place until doubled in size
While the dough is fermenting, prepare the filling ingredients
Boil the water in the pot, blanch the peas for 30 seconds, remove and drain
Peel the shrimp into shells, marinate them evenly with a few drops of cooking wine and a little salt. Cut the bacon into small pieces and cut the bell pepper into rings
Take a pizza pan with a diameter of 20cm and brush the bottom and sides of the pan with olive oil
Roll the fermented dough into a round shape about the size of a pizza pan, put it into the pizza pan, and press the dough in the middle to the four walls with your fingers to make the dough thicker on the sides and slightly thinner in the middle. Poke some small holes in the dough with a fork
Spread 2 tablespoons of Italian pizza sauce on the bottom of the pie
Place bell pepper rings and bacon
Put the shrimps on top and sprinkle some peas
Spread mozzarella cheese on top, bake in the middle of the oven at 200 degrees for 15 minutes, until the mozzarella cheese on the surface is melted and colored