8/Nov/2015 pan cook pizza (Sunday)

Pan Cook PIZZA

Ingredients: （yield 4 MINI PIZZAs only)

30g All Purpose Flour

1/4 tsp Instant Dry Yeast

1 tbsp Fresh Milk/full cream milk/formula milk

1 tsp olive oil/grape seed oil/rice bran oil/any vege oil

1/2 tsp sugar

Topping:

2 brown button mushroom

1/2 bowl baby spinach

20g cheddar cheese (What type of cheese?)

1 tsp tomato sauce

dash of Italian herbs

<<>> 

Steps:

1) fast cook the baby spinach in boiling water for 30 seconds. set aside. 

2) Cut the mushroom into small dices. set aside.

3) in a mixing bowl, add in all ingredients, mix and knead till hand is clean, bowl is clean and dough is smooth.

4) cover dough with clean damp cloth, rest for 10mins

5) divide dough into 4 equally portions, Roll and flatten the dough.

6) spread 1/4 tsp tomato sauce on each pizza base then sprinkle some grated cheese.

7) place the mushroom above the tomato sauce followed by the cooked baby spinach 

8) grate the cheese on the top of each pizza and sprinkle some Italian herbs

9) let the pizza proof for 20-25mins.

10) Carefully transfer the pizzas in non stick pan (no oil needed)

11) pan cook with smallest fire with lid closed for 8-10 mins till cheese melted.

平底鍋批薩

材料：（4片迷你批薩）

【麵團】

中筋麵粉 30克

酵母 1/4茶匙

鮮奶/全脂奶/配方奶(奶粉+水) 1湯匙

橄欖油/任何植物油 1茶匙

有機糖 1/2 茶匙

【餅頂餡】

2顆 鮮蘑菇

1/2碗 菠菜葉

20克切達乾酪（怎麼選奶酪？ ）

1小匙 純番茄醬

意大利香料 適量

<<<或任何偏愛的蔬菜>>>

作法：

1）首先把菠菜葉切絲，滾水中快煮30秒，備用。

2）蘑菇切小顆粒備用。

3）麵團：把所有的材料全部拌勻，拌至光滑不黏手的狀態即可。

4）蓋上擰乾的濕布休麵10分鐘。

5）取出麵糰分成4等分，搓圓桿平。

6）抹1/4 茶匙的純番茄醬在每一片餅皮，並撒一點點刨碎的乾酪

7）撒上蘑菇和熟菠菜絲

8）撒上刨碎的干酪蓋住下面的菜料和意大利香料。

9）放在溫暖處發酵20-25分鐘。

10）小心把批薩拿起放入平底不沾鍋（不需抹油）。

11）蓋上鍋蓋用最小火烘烤8-10分鐘或乾酪融化即可。

divide dough into 4 equally portions, Roll and flatten the dough.

取出麵糰分成4等分，搓圓桿平。

Carefully transfer the pizzas in non stick pan (no oil needed)

小心把批薩拿起放入平底不沾鍋（不需抹油）。

pan cook with smallest fire with lid closed for 8-10 mins.

蓋上鍋蓋用最小火烘烤8-10分鐘

DONE~

烤好咯~