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Ingredients:
| 4-1/4 | cups (536 g) | EMPEROR HARD WHEAT FLOUR |
| 2 | tsp (10 g) | iodized fine salt |
| 1 | tbsp (11 g) | EMPEROR’S BEST INSTANT YEAST |
| 1-3/4 | cups | water |
| 2 | tbsp (27 g) | olive oil |
| 1 | cup (225 g) | store bought pizza sauce |
| 1 | pack (160 g) | MAGNOLIA QUICKMELT CHEESE, grated |
| 1 | cup (225 g) | grated mozzarella cheese |
| 1 | pack (250 g) | VEEGA MEAT FREE BULGOGI |
| 6 | pc (100 g) | 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 a 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 slices/1 pc per serving)
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