My Pizza Fritta: Panzerotti John

Updated: Mar 3

I am a big fan of Roti John. Roti John was actually created by the very first Indian Muslim who migrate to Singapore many years ago. But Mr. Sukur is the one who evolved it into a baguette sandwiched with onion omelette and BBQ-tomato-chili sauce. Roti means bread in Malay language and John simply means the caucasian migrants who settled in Singapore at the point of time.

I actually recreate a version of Roti John back on 10th May 2015. I somehow fused satay with roti john and the results were not what I was expecting tho. The flavors from the satay sorta overpower the roti john as a whole.

This idea of combining a pizza or panzerotti with roti john came from an accident. I was actually gonna make an actual panzerotti with the traditional tomato sauce and cheeses, but me of all people, forgotten to put the fillings. Yes! An empty hollow panzerotti! Out of curiosity, I decided to slice it open and see how it looks like. It was at the exact moment a light bulb just "ding"! The rest is history!

I wanna keep the tradition without over fusing the core elements of roti john. Instead of adding minced chicken into the omelette, slices of chicken thigh are used. I also added a simple green onion salad to go along with the chicken thigh. The standard trio sauce is used (BBQ, tomato and chili, oh wait, I used Sriracha) to spread onto the curried onion omelette.

My secret ingredient, well, not a secret anymore is that above bad-ass-looking crispy chicken skin! I cracked into pieces and scatter over the top to finish the pizza-sandwich. The result? It is a super crunchy 1st bite from the pizza-fritta dough, almost has a chewiness to it, the savory sauce, chicken thigh and omelette sit very well on the palette with a notch of a curry spice kick. The crispy chicken skin adds another layer of chicken flavor funk and the green onion just cuts thru' everything nicely. In closing, I really hope that you will give this recipe a try.

Ingredients:

(Make 2 panzerotto)

  • Green Onion Salad:

  • Green Onion / Spring Onion / Scallions, A Good Handful

  • Apple Cider Vinegar / Rice Vinegar, 1 TBSP

  • Soy Sauce, 1/2 TBSP

  • Sesame Oil, 1/2 TBSP

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Chicken:

  • Chicken Thigh Boneless With Skin, 250g

  • Good Quality Curry Powder, Pinch

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Canola / Peanut / Vegetable Oil, 2 TBSP

  • Unsalted Butter, 2 TBSP

  • Pizza:

  • Pizza Fritta Dough, 2 Small Dough Balls

  • Canola / Peanut / Vegetable Oil, For Frying

  • Eggs Lightly Beaten, 4

  • Worcestershire Sauce, 1/2 TBSP

  • Good Quality Curry Powder, Pinch

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Red Onion Thinly Sliced Into Rings, 1/2

  • Yellow Onion Thinly Sliced Into Rings, 1/2

  • Garlic Finely Minced, 3 Cloves

  • BBQ Sauce Homemade or Store-bought, 1/8 Cup

  • Tomato Ketchup Homemade or Store-bought, 1/8 Cup

  • Sriracha, 2 TBSP Adjust To Preference

Equipment:

  • Dutch Oven / Deep Fryer

  • Cast Iron Skillet / Pan

  • Tongs

  • Oven

  • Wire Cooling Rack / Plate Lined with Kitchen Paper

Directions:

  1. Please visit my “Making Pizza At Home" page for shaping the pizza dough.

  2. Please visit my “Pizza Fritta Dough” page for the dough recipe.

  3. Please visit my “My Grilled Pizza: The BBQ Chicken” page for the BBQ sauce recipe.

  4. Please visit my “How To Make Homemade Vegan Tomato Ketchup” page for the tomato ketchup recipe.

  5. Prepare the green onion salad.

  6. Slice the green onion into 2 inches length.

  7. Julienne into thin strips and transfer into a large mixing bowl.

  8. Add in vinegar, soy sauce and sesame oil.

  9. Toss to combine well. Toss, toss, toss.

  10. Taste and adjust for seasoning with salt and pepper.

  11. Give it a final toss, cover with cling film and set aside in the fridge until ready to use.

  12. Prepare the chicken.

  13. Preheat oven to broil.

  14. Remove the skin from the chicken.

  15. Place the chicken skin onto a baking tray lined with parchment paper.

  16. Lightly season the skin with salt and pepper.

  17. Drizzle a bit of sesame oil over the top.

  18. Place another parchment paper onto the skin.

  19. Add any oven-proof weight onto the skin, a plate works best.

  20. *This is to prevent the skin from curling during the baking process.*

  21. Wack into the oven and broil for about 5 mins or until the skin is crisp golden brown.

  22. Remove from the oven and set aside.

  23. Season the chicken thigh with curry powder, salt and pepper.

  24. In a skillet over medium heat, drizzle oil.

  25. As soon as the oil is heated up, place in the chicken.

  26. Once the bottom is cook with golden brownish, flip the chicken.

  27. Add in butter. As soon as the butter starts to melt, tilt the skillet and using a spoon, shower the chicken with all the liquid.

  28. Continue cooking until the bottom is cooked thru' with golden brownish.

  29. Remove from heat and set aside.

  30. Deep fry and assemble the panzerotti.

  31. Divide the pizza fritta dough into 6 equal dough balls instead of the usual 3.

  32. Prepare a dutch oven or a deep fryer with at least 3 inches of oil.

  33. *Drop a small pinch of dough into the oil. If it starts to sizzle, the temperature of the oil is ready.*

  34. After shaping the pizza dough, fold the dough into a half-moon shape.

  35. Lightly wet your hands, pinch and seal the edges.

  36. Gently drop the dough, away from you, into the oil.

  37. Deep fry until golden brown on both sides.

  38. Using tongs to carefully transfer the pizza dough onto a wire cooling rack or a plate lined with kitchen paper to drain off excess oil.

  39. Once cooled, use a serrated knife to slice open the panzerotti.

  40. Using hands to open up the panzerotti into a circle.

  41. *Do not slice all the way thru', you will end up with 2 half-moons.*

  42. In a bowl, add in eggs.

  43. Season with curry powder, salt and pepper.

  44. Lightly whisk to combine well. Set aside.

  45. In the same skillet over medium-low heat, add the onion.

  46. Saute until translucent.

  47. At this point, add some more oil if necessary.

  48. Add in garlic and saute until aromatic.

  49. Keep the onion and garlic in a circle shape, probably the size of your panzerotti.

  50. Pour in the beaten eggs.

  51. Immediately, place the panzerotti onto the eggs, open side down.

  52. Turn the heat down to low.

  53. Using a spatula, gently press the panzerotti. This is to ensure that the panzerotti absorbs all the eggs.

  54. As soon as the eggs are cooked, remove from heat, flip and transfer onto a serving plate.

  55. *Divide the onions, garlic and eggs into 2 equal portions, as the recipe is for 2 servings.*

  56. Mix BBQ sauce, tomato ketchup and Sriracha in a small bowl until well combined.

  57. Spread the sauce generously onto the omelette.

  58. Slice the chicken thigh into strips and transfer on top of the sauce.

  59. Top it off with the green onion salad.

  60. Break the chicken skin into pieces and scatter over the top.

  61. Sandwich the panzerotti.

  62. Repeat the process for the remaining panzerotti.

  63. Serve immediately.

#pizza #panzerotti #anythinginbetween #rotijohn #pizzafritta

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