Whole Wheat Cuttlefish Pizza

Overview

In order to consume rye bran and balance nutrition, I specially researched and improved the pizza crust myself, and the taste is great.

Tags

• baking
• cheddar cheese
• cuttlefish
• high gluten flour
• mozzarella cheese
• onions
• rye bran
• sugar
• whole wheat flour
• yeast
• carrot
• ketchup
• milk

Ingredients

Steps

1. 1 Mix rye bran, whole wheat flour, high-gluten flour, yeast, sugar and milk to form a dough (melt the yeast in warm water first), cover with plastic wrap and place in a warm place to ferment until doubled in size, deflate and flatten. Apply appropriate amount of oil and roll out to 8-inch size. Use a fork to poke holes in the dough and place it on a pizza plate for later use.

   

2. 2 Dice onions, carrots and cuttlefish and set aside. First stir-fry the cuttlefish until cooked, take it out and set aside. Then sauté the onions and carrots, then add the diced cuttlefish, then add the tomato paste and cook it into a sauce. Pour onto pizza peel and set aside.

   

3. 3 Shred cheddar cheese and mozzarella cheese and spread evenly on pizza. Fire up and down, middle level, 190 degrees, about 20 minutes