Grandma Lees Hoisin Chicken Pizza Recipes

HOISIN CHICKEN PIZZA

Steps:

• In a medium saucepan cook chicken over medium heat with 1/2 cup (125 mL) of the VH® Garlic Hoisin sauce until chicken is cooked through, about 10 minutes.
• Spread the rest of the VH® Garlic Hoisin sauce on the 2 pizza crusts, top with broccoli, red pepper, chicken and mozzarella.
• Bake pizzas on the middle rack in a 500°F (250°C) oven for 12 minutes or to desired doneness.

GRANDMA'S PIZZA

Steps:

• For the dough: Combine the flour, salt and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add 1 cup water. Mix on low speed until the dough comes together into a rough ball. Continue mixing at medium-low speed until the dough forms a smooth, silky ball, about 10 minutes. Form the dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap and set aside in a warm place until the dough has roughly doubled in size, about an hour.
• Position an oven rack in the center of the oven and preheat to 450 degrees F.
• Cut the dough in half; you should have enough for two 9-by-13-inch baking sheets. You can make both pizzas now, or hold the dough in the refrigerator for up to 3 days.
• Lightly oil one or two 9-by-13-inch baking sheets. Add the dough and press down on it to spread it toward the edges. You won't be able to get it all the way to the edges, so spread it as much as you can without tearing. If the dough isn't stretching well, cover and let rest at room temperature for 30 minutes, then stretch again.
• For the sauce: Put the tomatoes, olive oil, basil, garlic and some salt in a blender and puree until smooth.
• For the topping: Spread the sauce all the way to the corners of the dough. Top the sauce with the mozzarella and sprinkle with black pepper and chile flakes if using. Bake until the dough is crisp and the cheese is melted, 10 to 12 minutes. Top with the basil and some Parmesan and serve.

AMATRICIANA PIZZA GRANDMA STYLE

Steps:

• For the dough: Mix flour, malt and 600 grams ice water in a stand mixer fitted with the hook attachment for 3 minutes. Add levain and mix until everything is combined, another 8 minutes. Let rest 20 minutes. Add salt and the remaining 60 grams ice water and mix for 8 minutes. Add olive oil and mix another 3 minutes.
• Let rise for 1 hour at room temperature. Divide into two portions and form into balls.
• Let it rise, refrigerated, overnight.
• For the sauce: Heat olive oil in a medium saucepot over medium heat, then add onions and saute until translucent, about 5 minutes.
• Add the prosciutto and garlic and saute for 4 minutes. Add salt, black pepper and red pepper flakes and cook for 1 minute. Add crushed tomatoes and tomato paste and cook for 2 minutes. Whisk in heavy cream and cook for 2 more minutes. Remove from heat and set aside to cool.
• For the roasted sweet onions: Preheat oven to 400 degrees F.
• Place onions on a sheet pan and toss with oil. Roast, stirring every 5 minutes, until caramelized, about 20 minutes. Let cool.
• For the pizza: Preheat oven to 600 degrees F, or as hot as your oven will go.
• Rub 2 tablespoons olive oil into a grandma pizza pan or half-sheet pan. Sprinkle with sesame seeds.
• Stretch a dough ball into a square on a clean surface by pulling at the corners until it resembles the size of the pan you are using. Gently transfer to pan. Sprinkle 1 tablespoon oil on top of dough and rub in, gently moving the dough into the corners of the pan. Repeat with remaining dough ball. Let rise in pans for 2 hours in a warm area.
• Cook bacon in a skillet for 6 minutes, then set aside.
• Parbake crust until lightly golden, about 8 minutes.
• Remove from oven and evenly top with half the mozzarella, making sure it reaches the edges of the pan. Stripe half the sauce on top of the cheese. Evenly distribute half the onions on top of sauce. Lay half the bacon on top of onions. Bake pizza until the cheese around the edges and bacon on top are crispy, about 15 minutes.
• Take pizza out of the pan and put back in the oven on a stone to crisp the bottom of the pie for 3 minutes. Sprinkle half of Pecorino on top, splash with half of chile oil and evenly distribute half of basil leaves. Repeat process with remaining dough and ingredients.

GRANDMA LEE'S HOISIN CHICKEN PIZZA

Steps:

• In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand for 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 a 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. For Toppings: In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pizza dough with mix then top with cheese. Bake at 375 degrees F for 15 minutes. (Because of the raw chicken, make sure the chicken is fully cooked). Garnish with scallions. Recipe Source: Ming Tsai