Chinese Pizza
ceideburg, chinese, pies, sausage
----CRUST----
1 package active dry yeast
2 teaspoon sugar
1 1/4 cup warm water
2 tablespoon salad oil
1 teaspoon salt
4 cup flour
----SAUCE FOR CRUST----
3 tablespoon hoisin sauce
3 tablespoon catsup
1 teaspoon sesame-oil
2 tablespoon 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 tablespoon soy sauce
2 tablespoon hoisin sauce
2 tablespoon catsup
2 teaspoon sesame oil to brush on top of pizza
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.
Yield: 1 servings