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Ingredients:
| 4-1/4 | cups | EMPEROR HARD WHEAT FLOUR |
| 2 | tsp | iodized fine salt |
| 3 | tsp | EMPEROR’S BEST INSTANT YEAST |
| 1-3/4 | cups | water |
| 2 | tbsp | olive oil |
| 1 | cup | store bought pizza sauce |
| 1 pack | (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 | cup | grated CHEF’S SELECTION MOZZARELLA CHEESE |
| 1 pack | (250 g) | VEEGA MEAT FREE BULGOGI |
| 6 | pc | cherry tomatoes, halved |
| 1/2 cup | (15 g) | alfalfa sprouts or basil leaves (optional) |
Procedure:
1. Combine dough ingredients, except olive oil, in a bowl fitted with a bread hook attachment. Mix at low speed for about 3 to 5 minutes.
2. Gradually add oil while kneading at medium speed until the gluten is fully developed (around 5 to 10 minutes).
3. Cover with cling wrap or damp cloth and ferment for 1 hour. Divide dough into 12 portions. Rest for another 10 to15 minutes.
4. Using a rolling pin, flatten each dough into an oval shape.
5. Spread sauce on dough and arrange cheese, meat free bulgogi and tomatoes. Bake at 200°C for about 10 to 15 minutes or until golden brown and cheese has melted.
Makes 12 servings.
(Yield: 12 pc / 1 pc per serving)
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