Bacon corn kernel pizza

1. First, put the yeast in warm water and let it stand for 5 minutes. Mix the flour and salt together. Pour in yeast water again. Stir with chopsticks.

2. Mix it into a smooth dough, cover it with cling film, and let it ferment in a warm place.

3. Ferment to twice the size of the original dough.

When fermenting the dough, the ingredients can be prepared. Half of the mozzarella cheese is crushed, and two-thirds is cut into shreds. Cut bacon into chunks and shred onions.

5. Brush the pizza plate with an appropriate amount of oil.

6. Roll the fermented dough into round pieces slightly larger than the pizza plate. Put it into a pizza plate and tidy the edges slightly. Then insert a small hole with a fork into the pizza dough (this can effectively prevent the bottom of the pie from bulging during baking).

Brush a layer of tomato sauce in the middle of the pancake.

8. Put half of the minced mozzarella cheese on top.

9. Spread the onion shreds on top. The onion shreds need to be cut thinner than the picture, I cut them too thick.

10. Uniformly place bacon slices on the code.

11. Sprinkle with ripe sweet corn kernels.

12. Spread the remaining minced mozzarella cheese on top, and then spread the shredded mozzarella cheese on top.

13. Mix one tablespoon of water and one tablespoon of honey well.

14. Use a brush to evenly brush the honey water onto the edge of the pastry.

15. Place the pizza in the middle layer of the preheated oven, heat it up and down at 200 degrees Celsius, and bake for 25 minutes. (If you don't like the surface color to be heavy, you can put it in the lower layer of the oven. I prefer the surface to be slightly burnt, which is more fragrant)