這款薄餅在香港比較少人做，功夫比較多，但口味特別，加入了意大利黑醋，甜甜地帶點醋的酸味，不防一試。
材料 (INGREDIENTS) (大約25CM的份量）
薄餅底 (pizza base) ： （或買現成餅底也可以）
高筋麵粉 (Strong Flour) – 100g
低筋麵粉 (cake flour) – 100g
水(water) – 110ml
橄欖油 (Olive oil) – 5g
鹽 (salt) – 2g
糖 (sugar) – 10G
酵母 (yeast) – 2G
做法 (METHOD) ：
1. 把所有材料混合，搓成麵糰
Mix all ingredients and make a dough
2. 放入一個碗內，蓋上布或保鮮紙，放著待麵糰發酵成2倍大(大約需要2小時）
Put the dough into a large bowl, cover it with plastic sheet and let it sit for 2 hours until double in its size
3. 發酵後取出，揉成㘣形或你喜歡的形狀
After the size is doubled, make it any shape you want.
4. 用叉在餅上不同位置插洞，搽上橄欖油，放入預熱了的焗爐，180度，5分鐘
use a fork to make little holes for the base, put some olive oil and bake it for 5 minutes in 180 degree in the oven.
薄餅餡料 (TOPPINGS INGREDIENTS) ：
澳洲南瓜 (butternut squash) – 300g
紅洋蔥 (red onion) – 半個 (half)
巴馬火腿 (Parma ham)
蒜頭 (garlic) – 1瓣 (1 clove)
辣椒 (chilli) – 1條
橄欖油 (olive oil)
鹽 (salt)
糖 (sugar) – 1湯匙 (1 tablespoon)
紅酒醋 (red wine vinegar) – 3湯匙 (3 tablespoon)
水 (water) – 1湯勺 (10ml)
意粉醬 (pasta sauce) – 5湯匙 (5 tablespoon)
莫薩里拉芝士 (Mozzarella Cheese) – 20g
1. 把南瓜及紅洋蔥切粒，蒜頭去皮拍扁，辣椒開半去籽
peeled and chopped both butternut squash and red onion, peeled garlic and remove seeds for chilli,
2. 準備平底鍋，開細火，放入橄欖油，加入蒜頭及辣椒，煮至出香味
prepare a saucepan in small heat, put olive oil, garlic and chilli in until smelly flavoured.
3. 將南瓜及紅洋蔥加入，再放鹽、糖、紅酒醋、水，炒3分鐘
throw in butternut squash and red onion, add in salt, sugar, red wine vinegar and water, fry it for 3 minutes.
4. 準備篩及盆，盛起材料及瀝乾
prepare a sieve and put all ingredients in and leave the sauce
5. 把留下的材料汁放回平底鍋，再煮至出泡
put the sauce back to pan and cook it until you can see some little bubble
6. 放回所有材料後，加入意粉醬及水煮勻，完成備用。
Put back all the ingredients to the pan and add pasta sauce and water and cook it again until all soft.
7. 預熱焗爐，250度。 把煮好的材料平均舖滿薄餅上，放入焗爐，焗15分鐘；
Preheat oven to 250 degree, put the toppings to pizza base and bake for 15 minutes,
8. 出爐後放上巴馬火腿就完成了。
take out the pizza from oven and put the parma ham on the top and finished.
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溫馨小廚 