Crispy char siu pork, chili oil, and cilantro pizza

Ingredients

• 180 g T55 wheat flour
• 2 g active dry yeast
• 4 g fine salt
• 1 pinch granulated sugar
• 1 tbsp neutral oil
• 180 g char siu pork
• 1 à 2 c. à soupe Chinese chili oil
• 0.5 bunches fresh cilantro
• 1 small yellow onion
• 80 ml chicken broth
• 1 tsp toasted sesame oil
• 1 small fresh red chili
• 1 tbsp light soy sauce
• 1 tsp rice vinegar
• 1 tbsp fine semolina

Method

1. Prepare the dough: mix the flour, yeast, salt, sugar, 105 ml of warm water, and neutral oil. Knead for 5 to 7 minutes until you have a smooth dough. Cover and let rise for 45 minutes at room temperature.
2. Meanwhile, thinly slice the onion. Cut the char siu pork into thin strips. Preheat the oven to its maximum, ideally 250-270°C, with a heavy baking sheet or pizza stone inside.
3. Prepare the glaze: in a small saucepan, reduce the chicken broth with the soy sauce and rice vinegar for 4 to 5 minutes, until it reaches a light syrupy texture. Off the heat, add the toasted sesame oil.
4. Sauté the onion for 5 minutes in a small skillet with a drop of neutral oil and a pinch of salt: it should be soft but not broken down.
5. Roll out the dough very thinly on parchment paper with a little fine semolina underneath to promote crispness. Aim for a disk or oval of about 28 cm.
6. Brush the dough with a thin layer of the broth glaze. Distribute the onion, then the char siu pork strips. Add a few drops of chili oil, without saturating the dough.
7. Slide the pizza onto the hot baking sheet and bake for 10 to 12 minutes, until the edges are deep golden and the bottom is distinctly crispy.
8. Right out of the oven, add another drizzle of chili oil, the thinly sliced fresh red chili, and plenty of fresh cilantro. Cut immediately and serve piping hot.

Nutrition

Per serving

Energy

684.4 kcal

Protein

27.24 g

Carbohydrate

71.88 g

Fat

31.27 g

Fibre

3.37 g

Calcium

32.47 mg

Iron

1.62 mg

Magnesium

59.15 mg