Stir Fry Pizza ala Gong Bao Chicken 宮保雞丁比薩
our Stir Fry Pizza ala Gong Bao Chicken was a mixture of tender and crunchy textures, its flavors ranging from savory to peppery to tangy to spicy to spicy numb, all cradled in deliciously melted cheese and a golden crusty pizza crust. Man oh woman, this Stir Fry Pizza was some serious yummiliciousness!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tsp light soy sauce
- 1/2 tsp Shaoxing rice wine
- 1 tsp cornstarch
- 6 tsp sugar
- 1 1/2 tsp cornstarch
- 2 tsp dark soy sauce
- 2 tsp light soy sauce
- 6 tsp Chinkiang black Chinese vinegar
- 2 tsp sesame oil
- 1 portion pizza dough as per our New York Crust Pizza Dough recipe
- 2-3 tbsp virgin olive oil
- 17 oz mozzarella cheese, 480g
- 12 oz chicken breast, 350g
- 2 bell peppers, red or yellow
- 6 baby bok choy
- 6 water chestnuts
- 1/2 cup sliced mushrooms
- 6 garlic cloves, minced
- 2 sprigs spring onions
- 4 tbsp fresh ginger
- 4 dried chili peppers
- 3 tbsp dried sichuan peppers 花椒
- 1/2 cup roasted peanuts
Instructions
- 1
Make pizza dough as per our recipe. After shaping the dough into four balls and covering, start on the toppings as follows:
- 2
Prepare the meat and the veggies. Slice chicken into 1/2 inch thick shreds or 1/2 inch cubes. Mix with marinade and let sit 10 mins. Wash and deseed bell peppers. Cut into thin slices lengthwise. Wash boy choy, then separate the leaves. Wash water chestnuts. Use knife to slice off skin, being careful of fingers. Dice to small cubes. Wash mushroom caps and slice to proper size for pizza topping.
- 3
Prepare the aromatics. Peel and mince the garlic. Wash and then cut the roots off the spring onion. Slice into 1 inch pieces. Peel and then slice the fresh ginger to very, very thin matchsticks. Soak in cool water for 10 mins before draining. Use scissors to cut the dried chili pepper into rings, discarding the stem.
- 4
Make Gong Bao stir fry sauce by mixing sugar, cornstarch, dark and light soy sauce, vinegar and sesame oil together.
- 5
Preheat the oven to 450°F (232°C). If you use a pizza stone (I love mine!) remember to put it in before heating the oven.
- 6
Take one dough ball out and, on a lightly floured 12 by 12 inch piece of baking paper, press out with hands or rolling pin to a 10 inch circle, leaving a slightly thicker 1/2 inch edge all around. Sprinkle the edge with flour for a nice finish.
- 7
Brush dough lightly with olive oil, excepting the 1/2 inch edge border. Brush with Gong Bao stir fry sauce, enough to coat well. Sprinkle with 1/4 of the cheese. Top with 1/4 of chicken pieces, evenly spaced. Add 1/4 of the bell peppers, bok choy, water chestnuts and mushrooms evenly over the pizza dough. Evenly sprinkle 1/4 of the aromatics: minced garlic, spring onions, ginger matchsticks, dried chili pepper rings and dried szechuan peppers. Sprinkle 1/4 of the peanuts all around. Drizzle Gong Bao stir fry sauce generously over everything.
- 8
Use a pizza peel if you have one or just a chopping board with a handle to insert under the pizza, baking paper and all. Slide pizza with the paper from paddle onto oven shelf or pizza stone. Bake 15-20 mins or until pizza crust is golden and chicken is cooked. Use peel to remove pizza from oven. (Tip: you can pull the baking paper to help shift the pizza out, the paper won't be hot!) Let cool for a couple of mins then slice into 6-8 slices. Enjoy!