Updated: Sep 26, 2021
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!
(Make 2 grilled pizzas)
Sambal Ikan Bilis:
Dried Scallops, 1 TBSP
Dried Shrimps, 1 TBSP
Dried Anchovies aka Ikan Bilis, 2 TBSP
Garlic, 3 Cloves
Red Onion Coarsely Chopped, 1
Tomato Puree, 1 TBSP
Belachan / Fermented Shrimp Paste, 1 TBSP
Sambal, 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 Dough, 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
Cast Iron Skillet / Pan
Blender / Food Processor
Griddle / Grill
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "How To Make Sambal" page for the recipe.
Prepare sambal ikan bilis.
Soak dried scallops, shrimps and anchovies in a bowl of warm water for 30 mins.
After 30 mins, drain and reserve the warm water.
Add shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal and 1/4 cup of that seafood water into a blender.
Blitz until smooth. Set aside.
In a skillet over medium heat, add about 1" of oil.
Add in the dried seafood.
*Careful as it will splatter.*
Saute until the anchovies are crispy brown.
Remove from heat and drain, leaving just enuff oil for sauteing, about 2 TBSP.
Transfer the sambal blend into the same skillet.
Add another 1/4 cup of that seafood water into the blender and blitz to "clean" up all the nooks and crannies.
Add that mixture into the skillet as well.
Turn the heat up to medium and add in gula melaka.
Saute until the color has darkened.
Add in mushroom powder and tamarind juice.
Saute until well combined.
Add in the fried dried seafood.
Lastly, add in peanut butter.
Mix until fully incorporated.
*I do not add any salt as the dried seafood is already salty enuff. You can season with salt to your preference.*
Remove from heat and set aside until ready to use.
Prepare the grilled pizzas.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust from puffing.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with sesame oil.
Grill until almost charred.
Flip the dough.
Immediately turn the heat down to medium-low.
Spread the sambal ikan bilis over the pizza dough evenly. When you think it is not enough, it is enough. Less is always more.
Scatter red onion slices over the top.
Sprinkle pinches of fresh mozzarella over the top, distributing them evenly.
And finally, grate some parmigiano over the top. Again, less is more.
Immediately cover the griddle to generate steam so that the cheese will melt.
As soon as the cheese melts and the bottom is charred, remove the cover.
Remove the pizza from heat and transfer it onto a serving plate.
Immediately. scatter scallions over the top.
Repeat the steps for the remaining pizza.
Slice and serve immediately.
The perfect slice?
This recipe is featured in my ECookbook: