This is the ultimate and MOST delicious 'fakeaway' you will eat this week! Perfect for a weekend dinner, plus it's super healthy. If you can't decide between pizza and Vietnamese, then this is perfect for your palate. Inspired by the flavours of south-east Asia, mostly Vietnam, I present to you my recipe for an Asian pizza.
- Pizza base and/or a whole grain wrap (feel free to make your own base)
- Tofu, Naked by The Tofoo Co
- Shiitake and button mushrooms
- Cucumber
- Garlic
- Onion
- Lime
- Tomatoes
- Coriander (cilantro)
- Spinach
- Sriracha
- Jalapeños
- Light soy sauce
- Sesame oil
- Mirin rice wine
- Sweet chilli.
Method:
1. Make your base sauce:
In a bowl combine the following ingredients:
- 3 Tbs of sriracha
- 1 Tbs of sesame oil
- 2 Tsp of sweet chilli
- 1 Tsp of light soy sauce
- 1 Tsp of mirin rice wine
- 2 cloves of minced garlic.
(Please note I didn't measure, but the above is a rough estimate, feel free to use what you feel is necessary)
Once all is mixed, brush on the mixture to your pizza base and wrap.
2. Prep the toppings
- Pre-heat your oven to 200 C (390 F).
- Chop your veggies and tofu to your preference as long as they are the right size to fit on your pizza and wrap.
- In a pan, with a teaspoon of coconut oil and a dash of sesame oil, lightly sauté your veggies (minus tomatoes) and tofu for approximately 3-5 mins. You essentially want them to be 'al dente' as they will further cook in the oven.
- Add your sauted veggies and tofu plus the tomatoes onto your pizza base and wrap.
- Bake in the oven 8-10 minutes, until crispy.
- Serve with a small side of sweet chilli.
Garnish:
After your pizza's are cooked, enhance them with some extra fresh flavour with the following:
- Dice up approximately 1/4 of a cucumber and flavour with a dash of sesame oil alongside fresh lime juice.
- Garnish the pizza with coriander (cilantro), the diced cucumbers and lime zest.
