I have made my own pizza base and to make it healthier I have used wholemeal flour. You could use a bought base though making it is not a lot of work, and you know there will not be preservatives, sugar and other nasties in it!
The topping is Asian which, I know is unusual for a pizza, however I love Hoi Sin Sauce!
It was delicious, spicy but not hot, and I had enough dough to freeze some for another small pizza.
Preparation Time: 1 ½ hours, includes proofing
Cooking Time: 20 minutes
Ingredients For the base 250 g wholemeal flour
300 ml water
1 tsp yeast
½ tsp sugar
2 tbsp olive oil
For the topping 1 cup shredded cooked chicken
1½ tbsp hoisin sauce
1/8 cup extra hoisin sauce
1 tsp garlic, crushed
½ tbsp ginger, grated
½ tsp Sambal Oelek
3 spring onions, cut into thin slices
½ cup sliced onion
¾ cup mozzarella cheese, grated
¼ cup coriander (optional)
Method For the base
Add the sugar and yeast to the 150 ml warm water.
Mix until it is dissolved (the water should not be too hot or it will kill the yeast).
Leave it to stand for about 15 minutes and it should froth.
Add this mix to the wholemeal flour and add the olive oil.
Mix well, and continue to mix and add water until it turns into a stretchy type of dough.
If it is sticky, add some more flour.
Put the dough in a covered bowl using Glad Wrap or a damp tea towel as the cover, and leave for about an hour in a warm place.
When the dough is about double the size it was, it is then ready for kneading.
Knead the dough to the shape and thickness you want, and place it on a lightly oiled, pizza base. I use baking paper so there is less washing up.
This was too much dough for what I wanted as I like the pastry thin, and I made it slightly smaller then the recipe is intended. I froze the balance to use at a later time as a pie crust or similar.
Heat the oven to about 250°/230° fan forced.
For the topping
Mix the chicken with the 1½ tbsp of the hoisin sauce, garlic, sambal oelek, ginger, and about 2 of the spring onions.
Spread the extra 1/8 cup of hoisin sauce on the base leaving a small border.
Put the onion over the sauce.
Add the chicken mixture but do not heap it too high.
Sprinkle the cheese over the top.
Put the pizza in the oven and bake for about 10 - 12 minutes or until the crust is starting to crisp and the cheese is golden.
Put the remaining green onions on the top, and if using, the coriander (I did not use it this time).
Slice the pizza into wedges and serve.
This recipe is OK to re-heat in the oven the next day or days.