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  Chinese Pizza
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 369
Ingredients:

MMMMMCRUST

1 Package active dry yeast
2 tsp Sugar
1 1/4 cup Warm water
2 tbsp Salad oil
1 tsp Salt
4 cup Flour

MMMMMSAUCE FOR CRUST

3 tbsp Hoisin sauce
3 tbsp Catsup
1 tsp Sesame-oil
2 tbsp Oil
2 Cloves garlic, finely minced
2 Or 3 slices ginger grated
1 cup Thinly sliced Chinese sausages
1/2 cup Shredded water chestnuts
1/2 cup Bamboo shoots, shredded
4 Or 5 dried black mushrooms, shredded
1 Or 2 stalks green onion, shredded
3/4 Onion, sliced
1 Bell pepper, shredded
1 tbsp Soy sauce
2 tbsp Hoisin sauce
2 tbsp Catsup
2 tsp Sesame oil to brush on top of pizza
Instructions:
This is from one of Martin Yan's books... I haven't tried this, but
it looks pretty tasty. In general, I don't care for Yan's recipes,
although I do get a kick out of his show. I don't know what it is,
but the few things I've made from this book just don't seem to quite
make it.

1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 1/2 to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness. Place
crust on baking sheet.

2. Combine ingredients for sauce and set aside.

3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to medium-high. Stir-fry for 1 to 2 minutes.
Add hoisin sauce and catsup and stir-fry for another minute.

4. Spread sauce on dough, then top with stir-fried vegetables and
meat; brush sesame oil on top.

5. Bake pizza at 375F for 15 minutes or until golden brown. Serve and
enjoy.

REMARKS: One cup of sausage is equal to 3 sausages. For a classier
pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
hot chili oil into the sauce.

From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday & Company,
New York.

Posted by Stephen Ceideburg; January 21 1991.
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