Description
A fusion dish that brings together two cultures in one delicious meal.
Ingredients
Peanut and Hoisin Sauce
3 Tbsp (45 ml) crunchy peanut butter
3 Tbsp (45 ml) hoisin sauce
2 Tbsp (30 ml) sweet chilli sauce
2 Tbsp (30 ml) warm water
1 tbsp (15 ml) rice vinegar
1 Tbsp (15 ml) olive oil
salt and pepper
Pizza
2 tsp (10 ml) olive oil
500 g stir fry veggies
1 tsp (5 ml) ginger, finely grated
1 tsp (5 ml) garlic, finely chopped
¼ cup (60 ml) cultured cream / crème fraîche
4 (400 g) small naan breads
250 g roasted chicken, shredded
salt and pepper
1 (400 g) tin chickpeas, drained
160 g ricotta, crumbled
1 (30 g) spring onions, thinly sliced
¼ C (60 ml / 12 g) basil leaves
Instructions
Peanut and Hoisin Sauce
Whisk all the ingredients for the sauce together and season lightly.
Pizza
Preheat the oven to 240 °C.
Heat the olive oil in a hot pan over medium heat. Add the stir fry veggies, ginger and garlic. Fry for 5 minutes until tender.
Spread cultured cream or crème fraîche over each naan bread. Scatter the vegetables and chicken on top and season with salt and pepper. Bake for 5-6 minutes until crisp. Top the pizzas with dollops of the sauce, the chickpeas, ricotta, spring onions and basil leaves.
To make beautiful spring onion curls, thinly slice a spring onion from top to bottom. Place in ice water for 20 minutes. Strain and use.
Notes
TIP: Use leftover roasted chicken for the pizzas or simply buy a readymade rotisserie chicken from the supermarket.
