Main Ingredients:
High-gluten flour: 100g; Water: 65g; Oil: 7g; Sugar: 5g; Salt: 1g; Dry yeast: 2g.
Additional Ingredients:
Purple sweet potato: 100g; Tomato sauce: 20g; Mozzarella cheese: 60g; Salt: 2g; Oil: 6g; Carrot: 10g; Cucumber: 10g; King oyster mushroom: 10g; Corn: 10g.
Taste: Savory; Technique: Braised; Time: Several hours; Difficulty: Moderate.
Steps to Cook Purple Sweet Potato Dual-Flavor Pizza
Put all the ingredients from the main ingredients into the bread machine.
Use the kneading program to knead the dough into a ball, let it ferment for 40 minutes.
Steam the purple sweet potato, peel it, and mash it with a little water.
Brush some oil in the inner pot of the rice cooker.
Roll the dough into a round shape, place it evenly in the inner pot, prick holes with a fork, and spread a layer of tomato sauce.
Spread the mashed purple sweet potato and flatten it with the back of a spoon.
Sprinkle some mozzarella cheese on top.
Sauté carrot cubes, cucumber cubes, king oyster mushroom cubes, and corn kernels with a little salt and oil until 60% cooked. Pour it on the crust, spread evenly.
Sprinkle another layer of mozzarella cheese on top.
Close the lid of the rice cooker, select the cake program, and set the time for 50 minutes.
When there are 25 minutes left, open the lid, spread a layer of tomato sauce on the edge of the crust, sprinkle another layer of mozzarella cheese on top, close the lid, and continue cooking until the time is up.
