Spinach pizza with bak kwa ( Singapore style pork jerky )

No ordinary pizza - this is bak kwa pizza

Singapore style pork jerky pizza - Straits - western fusion

  

Bak kwa is a  sweet pork jerky  that is a must during the Chinese New Year.  This year, I have been overly indulgent in my purchases and had ended the celebrations with too much leftovers. This called for the  need  to creatively consume them, either as a snack or part of a meal.

A  pizza base speckled with green bits of spinach , tangy red pizza sauce and sweet bak kwa may seem like strange bedfellows but the overall effect was stunning. Here, tangy meets sweet , all held together by cheese. If I were to take things further, I would sprinkle the pizza with crispy pork floss for the total Singapore taste.

That, would be uniquely Singapore !

Pizza base :

1/2 Tbsp fine sugar

1 teaspoon dried instant yeast ( 7 g )

4 cubes of chopped spinach, defrosted

90 ml water

225g bread flour

Pinch of salt

2 Tbsp olive oil

Topping :

3 Tbsp pizza sauce

2 cups of chicken cubes, pan fried

1/2 cup shredded Singapore style pork jerky / bak kwa

2 cups of pizza cheese

Extra flour for handling dough

Method :

Mix all the ingredients for the pizza base in a KA or bread machine. Knead until smooth and elastic.  Leave to ferment , covered.  On my bread machine, I set to 'dough cycle' , 1.5 hours.

Preheat oven to 220C.

When dough had risen to almost double, knead gently again on a floured worktop.

Shape the dough  to longish naan or traditional disc.

Spread the sauce on the 2 pizza base, sprinkle chicken and bak kwa.

Finally, sprinkle the cheese over the ingredients.

Bake in a preheated oven at 220C for 12 minutes.