Chinese Pizza Recipe

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Chinese Pizza Recipe

 

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Chinese Pizza

 

Ingredients


CRUST

1 package active dry yeast
2 tsp sugar
1 1/4 cup warm water
2 tbsp salad oil
1 tsp salt
4 cup flour

SAUCE FOR CRUST

3 tbsp hoisin sauce
3 tbsp catsup
1 tsp sesame-oil
2 tbsp oil
2 cloves garlic, finely minced
2 or 3 slices ginger grated
1 cup thinly sliced chinese sausages
1/2 cup shredded water chestnuts
1/2 cup bamboo shoots, shredded
4 or 5 dried black mushrooms, shredde, d
1 or 2 stalks green onion, shredded
3/4 onion, sliced
1 bell pepper, shredded
1 tbsp soy sauce
2 tbsp hoisin sauce
2 tbsp catsup
2 tsp sesame oil to brush on top of pizza



 

Preparation

This is from one of Martin Yan's books... I haven't tried this, but
it looks pretty tasty. In general, I don't care for Yan's recipes,
although I do get a kick out of his show. I don't know what it is,
but the few things I've made from this book just don't seem to quite
make it.

1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 1/2 to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
crust on baking sheet.

2. Combine ingredients for sauce and set aside.

3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to medium-high. Stir-fry for 1 to 2 minutes.
Add hoisin sauce and catsup and stir-fry for another minute.

4. Spread sauce on dough, then top with stir-fried vegetables and
meat; brush sesame oil on top.

5. Bake pizza at 375F for 15 minutes or until golden brown. Serve and
enjoy.

REMARKS: One cup of sausage is equal to 3 sausages. For a classier
pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
hot chili oil into the sauce.

From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.

Posted by Stephen Ceideburg; January 21 1991.

 

 

Servings: 1

 

 

 

 


 

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