Updated: Feb 27
Besides making Bak Kwa Sambal Nasi Goreng with leftover bak kwa (from Lunar New Year), this is also another staple in my household. My kids love it. This year, I decided to take @one_beer_per_mile's advice and my homemade chili oil on pizzas. Does it work? Hell yeah!
That chili oil adds a subtle hint of spicy kick which enhances the flavors. Thank you Justin! This pizza had a bit of history: it started out as an oven-baked pizza with some mozzarella and parmigiano. After many years of making this pizza, it has evolved into what it is today.
I am still finding ways to perfect home kitchen oven-baked pizzas. It is still far as compared to wood fire pizzas. Let's hope I am able to nail it in the future (fingers crossed). For now, let's grill some pizzas.
(Make 4 grilled pizzas)
Crème Fraîche, 60g
Fromage Blanc, 80g
Garlic Finely Grated, 1 Clove
Ginger Finely Grated, 1/2"
Sea Salt. Pinch
White Pepper, Pinch
Chili Oil, 1 TSP + More For Drizzling
Grilled Pizza Dough, 4
Sesame Oil, For Brushing
Bak Kwa Finely Diced, 2 Slices or More
Red Onion Finely Sliced into Rings, 1
Green Onions Finely Chopped, For Garnishing
Griddle / Grill
Smoking Gun (Optional)
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 "Bak Kwa" page for the recipe.
In a mixing bowl, add crème fraîche, fromage blanc, garlic, ginger, salt, pepper and chili coil.
Mix until well combined. Set aside in the fridge until ready to use.
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 the bottom is almost charred.
Flip and immediately turn the heat down to medium-low.
Spread a thin layer of that crème fraîche mixture over the pizza dough evenly. When you think it is not enough, it is enough. Less is always more.
Scatter bak kwa and red onion slices over the top.
Immediately cover the griddle to generate steam, for about 3 to 5 mins.
Remove the cover, the bottom should be lightly charred.
Remove the pizza from the heat and transfer it onto a serving plate.
Sprinkle scallions over the top and drizzle chili oil in a spiral motion over the pizza.
Repeat the steps for the remaining pizzas.
If you have a smoking gun and would like to infuse more smoky flavors, now it's the time. Infuse with some smoking wood chips (I'm using apple wood) for about 5 mins.
Slice and serve immediately.
Less is always more...
A beauty isn't it?