|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
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
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.