My Grilled Pizza: Sambal Ikan Bilis

Daniel
Aug 24, 2021
3 min read

Updated: May 22

This recipe is featured in my ECookbook:

So here it is. A proper sambal ikan bilis pizza without any hack or shortcut. I mean if you are lazy and need to fix those cheesy spicy cravings, you can always make my Sambal Ikan Bilis Melt recipe.

But if you are not feeling lazy, this recipe is for you. As I had mentioned before, this is a secret pizza item on the Canadian Pizza menu. Only true Singapore pizza lovers will know about the secret.

I kinda love how the natural sunlight shines onto the pizza...

I know it is a weird topping for pizza but please hear me out. I am a pizza purist. I am all about the holy trinity of dough, sauce and cheese. This grilled pizza qualifies. It has dough which is the grilled pizza, it has sauce which is practically the sambal ikan bilis and it has cheese. Just think of a spicy Margherita with anchovies. See where I am going?

Anyway, you really have to give this pizza recipe a try. I know some of the ingredients are pretty hard to find outside of South East Asia, you can always discuss with me over a DM on my Instagram or drop me an email. My lines are open 24/7. And here's to some awesome grilled pizzas. Cheers!

Ingredients:

(Make 2 grilled pizzas)

Sambal Ikan Bilis:
Dried Scallops, 1 TBSP
Dried Shrimps, 1 TBSP
Dried Anchovies aka Ikan Bilis, 2 TBSP
Shallots, 4
Garlic, 3 Cloves
Red Onion Coarsely Chopped, 1
Ginger, 1/2"
Galangal, 1/2"
Tomato Puree, 1 TBSP
Belachan / Fermented Shrimp Paste, 1 TBSP
Sambal Homemade, 3 TBSP
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Gula Melaka, 2 TBSP Adjust To Preference
Dried Mushroom Powder, Pinch
Tamarind Juice, 1 TBSP
Peanut Butter Preferably Pic's, 1 TBSP
Grilled Pizza:
Grilled Pizza Dough Homemade, 2
Sesame Oil, For Brushing
Red Onion Finely Sliced, 1
Fresh Mozzarella, A Handful of Pinches
Parmigiano Reggiano, For Grating
Scallions Finely Chopped, For Garnishing

Equipment:

Cast Iron Skillet / Pan
Blender / Food Processor
Griddle / Grill

Directions:

Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "How To Make Sambal" page for the recipe.
Prepare the Sambal Ikan Bilis
Soak dried scallops, shrimp, and anchovies in warm water for 30 minutes.
Drain and reserve the soaking water.
Blend shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal, and ¼ cup seafood water until smooth.
Heat 1" of oil in a skillet over medium heat.
Fry the drained seafood until anchovies are crispy brown. Caution: will splatter.
Remove seafood and drain, leaving about 2 TBSP of oil in the skillet.
Add the sambal blend to the skillet.
Pour another ¼ cup of seafood water into the blender to "clean" it and add that to the skillet too.
Add gula melaka and sauté until color deepens.
Stir in mushroom powder and tamarind juice.
Add fried seafood and combine well.
Stir in peanut butter until fully incorporated.
No added salt needed—adjust only if necessary.
Remove from heat and set aside.
Grill the Pizza
Roll out pizza dough and brush with sesame oil.
Gently poke the dough all over with a fork.
Heat a griddle over medium heat.
Place the dough, oiled side down, onto the griddle.
Press gently to ensure full contact with the surface.
Brush the top with sesame oil.
Grill until the bottom is almost charred.
Flip the dough and reduce heat to medium-low.
Spread a thin layer of sambal ikan bilis. Less is more.
Scatter red onion slices evenly.
Sprinkle pinches of fresh mozzarella.
Lightly grate parmigiano over the top.
Cover to steam and melt the cheese.
Once cheese is melted and bottom is charred, uncover and remove from heat.
Transfer to a serving plate and scatter scallions over the top.
Repeat with remaining dough.
To Serve
Slice and enjoy immediately while hot and melty.