Updated: Aug 10, 2020
When I saw HotThaiKitchen made a tom yum pizza, I was super excited to give it a try. Sadly, it wasn't what I expected. I don't know, maybe it is my tastebud or my palate, there're some things which can't go well with tomatoes. Namely, pineapples. As for this case, the tomatoes seem to mask off the tom yum flavors. The acidity of the tomatoes does not help at all. Pls don't get me wrong, those are just my perceptions as different people have different tastebuds.
I tried a different approach this time, and for myself, this passes my own palate test. I am using my grill pizza dough. Cos if I can't replicate wood fire oven pizza crust, I won't even bother using that method of baking in a convection oven and what not. Sorry, when it comes to pizza, I am very particular. As for the sauce, I am using a blond roux base with chicken stock, Thai chili paste, cheeses and all the herbs and spices rather than a tomato-based sauce.
When it comes to pizza and other certain things, less is always more; I only used shrimps and fresh mozzarella as my toppings. I also cooked my shrimps with the Thai chili paste. Cos I want the shrimps to taste as part of the pizza rather than an element of its own. Perhaps this is just a metaphor of myself. Anyway, I hope you will give this pizza a try.
Inspired by HotThaiKitchen
(Make 2 grilled pizza)
Shrimps Shelled & Deveined, 12
Baking Soda, 1 TSP
Ice Cubes, 1 Cup
Egg White, 2 TBSP
Tapioca Starch, 1 TBSP
Thai Chili Paste:
Garlic, 5 Cloves
Dried Red Chilies Deseeded, 5
Dried Shrimps, 2 TBSP
Tamarind Juice, 1.5 TBSP
Sea Salt, Pinch
Fish Sauce, 1/2 TBSP
Palm Sugar, 1.5 TBSP
Shrimp Pasta, 1/8 TSP
Canola / Peanut / Vegetable Oil, 1/8 Cup
Tom Yum Cheese Sauce:
Bleached All Purpose Flour, 1/2 TBSP
Unsalted Butter, 1/2 TBSP
Chicken Stock, 3/4 Cup
Lemongrass White Part Only Finely Minced, 1 Stalk
Galangal Grated, 1/2 Inch
Kaffir Lime Leaves Chiffonade, 5
Garlic Powder, 1/2 TSP
Thai Chili / Chili Padi Deseeded Finely Sliced, 1
Fish Sauce, 1.5 TBSP
Gruyere Freshly Shredded, 1/4 Cup
Low Moisture Mozzarella Freshly Shredded, 1/4 Cup
Parmigiano Reggiano Freshly Grated, 1/2 TBSP
Sea Salt, Pinch
Fresh Lime Zest, 1/2 Lime
Fresh Lime Juice, 1/2 Lime
Grilled Pizza Dough, 3 Dough Balls
Sesame Oil, For Brushing
Fresh Mozzarella, A Few Pinches
Kaffir Lime Leaves Chiffonade, A Handful
Green Onion Finely Sliced, A Handful
Cast Iron Skillet / Pan
Griddle / Grill Oven
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Transfer the shrimps into a large bowl.
Coat the shrimps well with baking soda.
Add just enuff cold water to submerge the shrimps.
Add in the ice cubes.
Set aside for at least 30 mins.
Drain and rinse the shrimps thoroughly under running water.
Pat the shrimps dry with kitchen paper.
Place shrimps into a small bowl along with egg white and tapioca starch.
Mix and coat the shrimps well with the marinade.
Cover with cling film and marinate in the fridge overnight.
Prepare the Thai chili paste.
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wrap garlic and shallot in an aluminium foil.
Wack into the oven and roast for about 30 mins or until the garlic and shallots are soft.
Toast dried chilies in a skillet over medium heat.
Toast until aromatic and the chilies are lightly charred.
Blitz the toasted chili under powder forms in a spice grinder.
Blitz up the dried shrimps into fine pieces in the spice grinder as well.
Transfer the roasted garlic, shallots, toasted chilies and shrimps into a blender.
Add in the rest of the ingredients.
Blitz until smooth paste form.
Transfer into the same skillet over medium heat.
*You can add 1/4 cup of water into the blender to blitz up all the leftover nooks and crannies. Transfer the water mixture into the skillet.*
Cook until most of the liquid has evaporated and it turns a darker shade of red.
Remove from heat and transfer into a sterilized jar.
*It can be kept in the fridge for up to 30 days.*
Prepare tom yum cheese sauce.
In a sauce pot over medium heat, add butter and flour.
Whisk to combine.
Continue whisking until the mixture is light brownish.
Gradually add in the chicken stock while still whisking vigorously to prevent any lumps. Whisk, whisk, whisk.
Add 2 heaped TBSP of Thai chili paste gradually while still whisking.
Whisk until well combined.
Add in the lemongrass, galangal, lime leaves, garlic powder, chili and fish sauce.
Whisk to combine well.
Add in the cheeses in batches.
Switch to a spatula and mix until the cheeses are incorporated and melted.
Taste and adjust for seasoning with salt.
Lastly, add in lime zest and juice.
Give it a final stir, remove from heat and set aside.
Assemble and grill the pizza.
Coat the marinated shrimps with 2 TBSP of Thai chili paste well.
In a skillet over medium heat, drizzle 1 TBSP of oil.
Once the oil is heated, add in the shrimps.
Sear until it is cooked 1/2 way thru'.
Flip and cook the other side until fully cooked.
*Cook the shrimps in batches. When the shrimps are cooked, you can see the color of the flesh turns oblique.*
Remove from heat and set aside.
If your shrimps are big, slice them in halves lengthwise.
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 to puff up.*
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.
Grill until almost charred.
Flip the pizza dough,
Spread the tom yum cheese sauce onto the pizza dough.
Distribute the shrimps evenly over the top.
Top it off with fresh mozzarella, distributing evenly across.
Cover the griddle with a lid and grill for about 5 mins or until the cheese has melted and the bottom is lightly charred.
Remove from heat.
Garnish with green onion and lime leaves.
Slice and serve immediately.
Repeat the steps for the remaining pizza.