Ingredients

• High-gluten flour (200 g)
• Sugar (10 g)
• Vegetable oil (5 g)
• Yeast (3 g)
• Water (100 g)
• Bacon (3 - 4 slices)
• Fresh pineapple (appropriate amount)
• Mozzarella cheese (150 - 200 g)
• Tomato sauce or pizza sauce (appropriate amount)
• Black pepper (appropriate amount)
• Olive oil (a little)
• Black tea seasoning（3g）

Instructions

1. Mix high-gluten flour, sugar, vegetable oil, yeast and water and knead into a smooth dough. Put the dough in a fresh-keeping box and relax for about 15 minutes, then roll the dough into a pancake shape according to the size of the mold, and slowly adjust it by hand to a slightly higher edge, similar to the shape of Xinjiang naan, so as to prevent too much filling and cheese from overflowing.

2. Cut the bacon into small pieces or slices; cut the pineapple into small pieces. If you use fresh pineapple, it is recommended to soak it in salt water for a while to remove the astringency and drain the water; if it is canned pineapple, just drain the water directly.

3. Apply a layer of vegetable oil on the bottom and sides of the pizza pan (to prevent the dough from sticking), then put the rolled dough into the pizza pan, and use a fork to poke some holes in the crust to prevent the bottom of the crust from arching when baking.

4. Spread a layer of tomato sauce or pizza sauce evenly on the crust, and sprinkle a layer of mozzarella cheese.

5. Then spread the bacon slices and pineapple chunks, and sprinkle some black pepper and Black tea seasoning for seasoning.

6. Finally, spread a thick layer of mozzarella cheese on the surface.

7. Preheat the oven to about 200℃, put the assembled pizza in the middle layer of the oven, and bake for 15-20 minutes until the crust is golden, the cheese is melted and the surface is slightly colored.