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
Directions
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 servings
Chinese Pizza Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Italian; Pasta; Pizza
The History of Recipes
It is quite feasible to follow the history of written cooking instructions way back into antiquity, in truth as far back into history as early Egypt, and maybe further still. Having said that, generally, these early records were just basic pictorial instructions for preparing meals.
As we move into The time of the romans 25BC a roman called Apicius compiled a few documents which described recipes enjoyed by the Romans. In his works, Apicius recounts how the roman meals were divided into starters, main meal and afters, a very modern way of dining. Aspicius also informs us how the ancient chefs used a good variety of spices, including many that are still in use today such as basil, mint and parsley. During the succeeding few centuries, the rich and powerful families of Europe tried to serve up the most exotic meals, and consequentially the best cooks and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that cooking and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cookery publications are increasing in popularity mostly as a result of better eduction, people having more spare time and a general increase in wealth. |
We hope you enjoy this Chinese Pizza recipe.
