Hey guys, I’m so happy to say the sun has finally been shining all weekend! What about you, has it been a good Spring so far?
So more than one of my family members has made fun of me for my extended recipe titles that I can never seem to shorten. But honestly, sometimes I can’t imagine how I could describe a certain recipe in less than so many words. I mean, I’m always trying new ingredients and different versions of recipes so there has to be some way to differentiate and also to let you know more about what’s in a recipe.
It’s alright, I don’t mind being made fun of a little and I even laugh at myself for some of my ridiculously long titles, especially because I’m the only one who knows that they usually started out about three times as long. Besides, I think being able to laugh at yourself in life is a very good quality to have and I’ve been getting better at it the older I get.
Oh my goodness, speaking of laughing at myself, recently I have been so forgetful about bringing important things with me when I leave the house. Last week I was about to leave the house when I realized I needed to get gas because the car was running on fumes. So I quickly drove to the gas station only to realize I didn’t have my wallet, nice! Not only that, but after driving back home, then back to the station, then filling the tank, I got into my car and tried to start it and it goes off honking like crazy. It took like two whole minutes of awful honking (and extreme embarrassment from the many people glaring at me) to figure out how to stop it. Darn those stupid anti-theft features that you think sound like a great idea until they work against you. Oh and then I got to the gym, went inside and realized I’d left my phone in the car. Clearly, as my sister would say, I’ve got “mad genius skills”. 🤦🤦🤦
That’s not the only day I’ve forgotten either my wallet or my phone, or both! Oh, and I’ve done all sorts of dumb things this week like accidentally buying decaf coffee instead of regular. Who wants decaf? Fine, I understand it because sometimes I want coffee at night and don’t want the caffeine, but in the morning I’m like “What’s the point of this stuff!”
Guys, where do I go for adulting classes? Haha, well at least I can still manage pretty well in the kitchen or on a recipe and today I had to share this pizza recipe.
I’m going to be honest with you, this was another one of those spur of the moment recipes that I’m pretty much becoming known for in my house. I realized that it’s been far too long since I last shared a pizza recipe. Mostly that’s because I rarely need to make it for the gang now because, with us living back in the States, they can just order it from a dozen local places to be delivered in 20 minutes. Although, it did make me feel really happy when I made pizza last weekend and my little brothers said they think mine is the best. Of course, they might just be saying that hoping I’ll let them eat pizza everyday.
Another point of honesty here, the brothers didn’t even get close to this pizza. Allergies to anything green, ya know? However the rest of the gang loved it. How to describe it hmmm….? I guess it’s sort of like a mixture of honey mustard and Kung Pao chicken or something, but on a pizza. Also, have you ever tried putting fresh greens on your pizza? It’s actually really good. Not to mention it adds some gorgeous color. I did get some crap from the brothers about killing a pizza with salad, but I decided to take it gracefully.
I finished this pizza off with a sprinkle of cheese. Now I know that there isn’t a lot of cheese in Asian cooking so it might sound like an odd combination and you can totally leave it off. Although, I know a few people that would never consider this a pizza without some cheese and I think you might be surprised how well it works. Okay, so I really hope you love this one!
A unique spin on pizza combining Asian flavors with chicken in a spicy, tangy, and sweet mustard sauce.
- 1 tablespoon active dry yeast
- 2 talespoons sugar
- 1/2 cup whole milk
- 1/2 cup water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 cups whole wheat flour
- 1 1/2 - 2 cups all-purpose flour
- corn flour for pan (optional)
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- 1 tablespoon minced scallions
- 1/3 cup spicy Asian mustard (or basic yellow for less spice)
- 1/3 cup brown sugar, or honey
- 2 tablespoons coconut cream (the thick part from the top of a coconut milk can)
- 2 tablespoons soy sauce
- 1 teaspoon chili garlic sauce
- 1 teaspoon black pepper
- 1 1/2 cups cooked chicken breast, cubed
- 1 1/2 cups green cabbage, shredded
- 1/2 cup carrots, shredded
- 1 (8 ounce) can bamboo shoots, drained
- 1 cup shredded colby jack or cheddar cheese
- 1/3 cup cashews, roughly chopped
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
- 1 - 2 cups fresh mixed greens (optional for serving)
- Stir water, milk, sugar, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in salt and oil until combined. Add whole wheat flour + 1 1/2 cups all purpose flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes, adding a bit more flour until the dough pulls away from the surface. It should be smooth and resilient. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
- While dough rises, make the sauce and prep toppings. For the sauce simply whisk together the ingredients in a medium bowl then add the chopped chicken, bamboo shoots, cabbage, and carrots to the sauce and gently fold to coat it well.
- While dough is rising, preheat oven to 400 degrees F (200C). Roll the pizza dough out into a circle that's roughly 1/4 inch thick and dust a pizza pan with flour or corn flour and place crust on pan. Scrape the chicken and sauce mixture out onto crust and spread evenly. Top that with the cheese, then sprinkle with the sesame seeds and cashews.
- Bake pizza for 20 to 25 minutes until edges are golden and cheese is well melted and browning on top. Remove from oven and cool for about 5 minutes, then serve warm and top with fresh greens if desired.