CC’s Yunnan Beef Pizza

pizza_03

This is a family favourite and easy to make, of course you can add any topping you like. Here I’ve added Yunnan Muslim beef, which is surprisingly good on pizza, and the pomegranate arils and cashew nuts are an exotic twist that taste great.

Pizza topping ingredients:

Yunnan cured beef, 200g sliced
Black Dragon Sweet Tomato Relish, 1 jar
Courgette (zucchini), 1 sliced
Small aubergine (eggplant), 1 sliced
Mozzarella cheese, 300g
Cashew nuts, 100g, baked
Pomegranate 1

Pizza base ingredients:

Water, 450ml
Flour, 4 cups
Salt, 1 tsp
Sugar, 1 tbsp
Yeast, 1 tsp

Method:

1. Make the pizza base dough. The easiest way is to use a bread machine, first put in the water then the other dry ingredients, set to “leaven dough” for about an hour. Another simple way, without using a bread machine, is to make the dough the night before you make the pizza, you don’t need to knead it for long, cover in clingfilm and place in the fridge overnight. Take out the dough the next morning and let sit at room temperature until you need it.

2. Get all the pizza topping ingredients ready, and preheat the oven at 240C. Take the dough and roll it out flat, then place in a baking tray. Spread a layer of Black Dragon Sweet Tomato Relish, then add the beef, aubergine, courgette, cashew nuts and mozzarella cheese.

pizza_01

3. Please note: Don’t just put the cheese on as a layer over the other ingredients, otherwise it’s easy for the cheese to be overdone and the ingredients below still uncooked. Instead put the cheese in amongst the other ingredients.

4. Place in the over at 220C for around 30 minutes, or until the cheese melts and begins to brown and it begins to smell really good :). After you take it out of the oven, scatter the pomegranate arils over the top. That’s it, enjoy!

Black Dragon Tip:
When you scoop out the pomegranate arils, drop them in a bowl of water. The white pith (aka mesocarp or albedo) will float to the surface while the arils sink, making it easy to scoop away the pith.

CC的干巴披萨!

在我们家这个披萨很受欢迎,做法也很简单。披萨最可爱的地方就是你可以往上面扔你喜欢的任何新鲜食材。

那天临时手边没有培根或者萨拉米,我就用了云南传统的回族干巴,不试不知道,一试忘不了!石榴籽和烤腰果也是很好吃的新元素。

披萨“帽子”的配料:

200克 云南干巴,切片备用
1瓶 墨龙番茄甜辣酱
1个 小瓜
1个 小茄子
300克 马苏里拉(Mozzarella)奶酪
100克 腰果,烤香
1个 石榴的籽

CC的披萨面的配方:

450毫升 水
4杯 白面粉
1茶匙 盐
1汤匙 糖
1茶匙 酵母

做法:

1. 和面,最简单的办法是用面包机。先放水然后加其它干料,设置“发面团”大概1个小时。还有一个简单方法是头天晚上和面,无需揉太久,覆上保鲜膜,放在冰箱冷藏一个晚上,次日上午取出回到室温就可以用了。

2. 像吃火锅一样,提前把所有配料切好备用。预热烤箱至最高温度一般家用烤箱是240度。先把面团擀开后铺好在烤盘里,在上面放一层墨龙番茄甜辣酱。依次加上干巴、茄子、小瓜、腰果和马苏里拉。

3.不要仅把奶酪放在最上面一层,否则容易顶上的奶酪烤过了中间的食材还没有完全烤熟,可以中间也撒些奶酪,顶上交叉撒一些即可。

4. 放入烤箱,用220度烤大概30分钟,或者奶酪开始融化变黄,香味飘出,出炉后立刻撒上石榴籽,享用!

墨龙小贴士:
取石榴籽的时候,下面放一大碗水,拨出来的籽扔进水里,那些用手不容易撕掉的白色的瓤就会漂浮起来,非常方便打捞弃之。

Leave a Comment

Your email address will not be published. Required fields are marked *