Topping for the Chinese style pizza

AUTHOR
Harley Romero
DIFFICULTY
easy
RATING
4 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 5 g dried Mu Err mushrooms
  • 20 g dried shiitake mushrooms
  • 1 red, green and yellow peppers
  • 50 g Mung bean sprouts
  • 1/2 bunch Spring onions
  • 2 TABLESPOONS Olive oil
  • 200 ml Asia sauce (sweet and sour, Asian style)
  • 100 g grated medieval Gouda cheese
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Pour one litre of boiling water over the mushrooms and let them swell for about 20 minutes. Clean and wash the bell peppers and cut them into thin strips. Wash the sprouts and let them drain. Clean and wash spring onions and cut them into pieces.

  2. 2

    Drain mushrooms on a sieve. Heat the oil in a pan and fry the spring onions, peppers, sprouts and mushrooms for about 2 minutes at low heat. Roll out half of the yeast dough on a floured work surface to a circle (approx. 32 cm Ø), place on a baking tray lined with baking paper. Spread the sauce, steamed vegetables evenly on the base, sprinkle with cheese and bake in a preheated oven (electric cooker: 200 ° C / gas: level 3) for 20-25 minutes

Nutrition Facts

KCAL
530 kcal
CARBS
68 g
FATS
20 g
PROTEINS
17 g