Grandma Lee's Hoisin Chicken Pizza

Recipe By: Ming Tsai

Pizza crust
1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil
1 3/4 cups warm water

for the topping
2 cups sliced scallions -- save 2 tablespoons
for garnish
2 cups diced dark chicken meat
1/4 cup hoisin sauce
1 tablespoon minced ginger
1 tablespoon sambal oelek
2 cups grated mozzarella
Salt and pepper to taste


In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let
stand 5 minutes until foamy. In a mixer with a dough hook, mix flour
and five spice powder. While mixer is running, slowly pour
in yeast mixture, oils and the rest of the water; knead on low speed
for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm
ball. Divide dough into 6 balls and place on sheet tray
lined with parchment paper. Cover with a cloth and place in a warm
part of the kitchen; let balls double in size, about 2 hours. Working
on a floured surface with floured hands, take one ball and
spread out with your fingers to about 5 inches in diameter. Take a
floured rolling pin and roll out to a little less than a 1/4-inch
thick. The final diameter will be 8 to 10 inches. On a low grill, brush
on a little canola oil and mark one side. Brush oil on the raw side
and flip. Immediately place toppings and cover with a lid to help
retain the heat and assist the cheese melting process. Carefully
watch the pizza. If the grill is too hot, the bottom will burn before
the pizza is ready. If this occurs, you can place the pizza on a tray
and use the broiler of an oven to finish the melting.

Grandma Lee's Hoisin Chicken Pizza

In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season
with salt and pepper. Top raw pie with mix then top with cheese. Bake
at 375 degrees for 15 minutes. (Because of the raw
chicken, we bake it for longer at a lower temperature. Make sure the
chicken is fully cooked.) Garnish with scallions.

Yield: 2 pizzas

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