Cute Bear Pizza
This time, I had the privilege of trying the Rivorex Mozzarella Cheese provided by the baking shop Sucuman. Switzerland is renowned for producing high-quality cheeses, and cheese fondue is Switzerland’s most famous national dish, which demands exceptional quality cheese during cooking. Rivorex originates from Switzerland, and for over 100 years, Rivorex dairy products have been loved by many. This shredded mozzarella is a natural cheese made from high-quality Swiss pasteurized milk, unlike the commonly found regenerated milk sources in the domestic market. It uses IFQ technology for processing, ensuring excellent flavor and freshness. Moreover, since it's cut rather than shredded, the particles are uniform with very little debris. The small packaging makes it hygienic and convenient to use, and the taste is even better. This time, I made this bear-shaped pizza, its adorable appearance appeals to children even more. Coupled with the rich and aromatic flavor of Rivorex Mozzarella, it’s delicious, healthy, and reassuring to eat. For this recipe, you will need a round mold or pizza mold, either 8 or 9 inches. As for the toppings, you can basically choose according to your preferences, but Rivorex Mozzarella Cheese cannot be omitted.
Ingredients
Steps
Start by taking a group photo of the ingredients. Later, the ham slices were omitted, and sausage was used instead.
Except for butter, put all dough ingredients into the small G stirring bucket, mix at speed 1 for 5 minutes.
Add butter after approximately 3 minutes.
Knead until expanded and place it in the fermentation box at 28°C for basic fermentation.
While fermenting, prepare the toppings: rinse the shrimp and corn; shrimp can be soaked in rum for 10 minutes to remove odor. Put a little oil in the pan and stir-fry the vegetables to remove moisture.
Cook the sausage.
Slice the sausage and set aside.
Finish fermenting the dough.
Divide the dough into 9 portions weighing approximately 22g each, round them, and cover with cling film for use.
Roll the remaining dough into a circle slightly smaller than the mold.
Grease the mold edges with butter, and place a sheet of parchment paper on the bottom if needed.
Take 1g portions from the 22g dough to make bear ears (no need to weigh precisely, just estimate). Assemble the rounded big dough and ears, placing them around the mold edges with some gaps, as the bears will enlarge after baking. Use a fork to poke holes in the base to prevent puffing during baking.
Spread a layer of tomato sauce, sprinkle Codaly seasoning, then add a layer of Rivorex Mozzarella Cheese. I used less cheese than a whole pack, but feel free to add more cheese generously.
Add shrimp, peas, and sweet corn kernels.
Add a layer of sausage, and finally sprinkle another layer of shredded Rivorex Mozzarella Cheese.
Bake for 20 minutes on the middle rack at 200°C with upper and lower heat in a preheated oven. Adjust the time and heat according to your oven.
After cooling slightly out of the oven, use melted chocolate to draw the bear’s eyes and mouth. The adorable bear pizza is ready.
Does the cheese pull look tempting? Add more cheese next time for extra appeal.
Cute and delicious~~ Hurry and give it a try~~