把花椰菜放在一个中等大小的碗里。加入半杯马苏里拉奶酪,鸡蛋,大蒜,洋葱,牛至,3/4茶匙。盐和1/2茶匙。胡椒。搅拌至充分混合。在一张有羊皮纸衬里的烤盘上涂上烹饪喷雾。将花椰菜面团压成两圈,厚度约为3/16英寸,直径为71/2英寸,确保压紧任何裂缝。烤到浅金色,大约22分钟,翻一半。从烤箱中取出,稍微冷却。在另一张羊皮纸上厚厚地涂上烹饪喷雾。 Put the paper coated side down over the crusts. Cover with another large rimmed baking sheet, and flip the crusts over onto the baking sheet. Gently peel off the top parchment, return to the oven, and continue to bake until light golden, turning halfway through, 12 to 14 minutes more.
写一个评论