Crossing Culture Chinese Hoisin Pizza Recipes

Steps:

• Position an oven rack in the center of the oven; preheat oven to 500°.
• While the oven is heating, toss the chicken with 3 tablespoons hoisin, garlic, ginger, sambal oelek, and 3 of the green onions.
• Remove crust from plastic bag and save the packet of tomato sauce for another use.
• Place crust on a pizza screen, pizza pan, or rimless baking sheet.
• Top the pizza: spread ¼ cup hoisin sauce evenly over the crust, leaving a 1-inch border.
• Distribute the white onion over the sauce; arrange chicken mixture in a single layer over the onion.
• Sprinkle the cheese evenly over the top.
• Place the pizza in the oven; bake about 10 minutes until the crust is crisp and deep golden brown and the cheese is golden.
• Sprinkle the remaining green onions and cilantro over the pizza; slice the pizza into wedges and serve immediately.

Steps:

• Sprinkle your rolling surface with a handful of flour or cornmeal. Place dough directly in the middle of the surface. Roll dough out gently 1/4-inch thick, into either a 12-inch rectangle or circle. Brush both sides with olive oil and set aside until ready to grill.
• Place dough in the center of the cooking grate, directly over the heat for one to three minutes, until the crust is well marked and browned. Flip dough and spread hoisin sauce evenly over cooked side of crust. Spread chicken, scallions, cilantro, and bell pepper evenly over crust. Sprinkle cheese over the top. Move to Indirect heat (for charcoal: the side of charcoal grill that has no coals. For gas: turn off burner directly under pizza). Cover grill and cook for 5 to 10 minutes, or until bottom is well browned, and cheese is fully melted.
• Remove from grill, season with salt and pepper, and slice. Serve immediately.

Steps:

• *30-60 minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to the maximum temperature-450° to 500°.
• Place 1 ball of pizza dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches a 12-inch circle (do not knead or handle the dough any more than you need to); if the dough seems sticky, dust it lightly with flour.
• Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it if needed.
• Shake the peel once or twice to make sure the dough does not stick; if it does, lift the dough and sprinkle the peel with more flour.
• Brush the dough with some of the oil; spread with half the ricotta, leaving a ½ inch border.
• Sprinkle with half the Taleggio and sage; arrange half the fig slices on top; sprinkle with half the Parmigiano and drizzle with 1 tablespoon honey.
• To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
• Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
• After the pizza is on the stone, do not try to move it until it firms up in 2-3 minutes.
• Bake the pizza 6-7 minutes or until the crust is browned.
• Slice and serve immediately.
• Make a second pizza with the remaining ingredients.

Steps:

• First start cooking the noodles.
• While your waiting put enough peanut and stir fry sauce on the pizza bread to cover it--not a whole lot though.
• Then fry the onions and green peppers and add the soy sauce to that--only a little.
• Then put the onions and green peppers on the pizza bread.
• Drain the noddles then put those on the pizza bread and a little cheese--just a sprinkle.
• Then cook at 375°F until the noodles cook, and then take out, cut up and eat.