This is inspired by my son's love of bird's eye chili. It is now a staple in our household. We are now shifting to using them almost in all our our dishes. Your name it, it is being used daily.
My son loves spicy food that include pizza as well. This is especially made to his liking that include bird's eye chili and tofu as its topping. Addition of chili really enhance the taste of this healthy pizza but this is entirely up to your preference.
You can also include other veggies such as bell pepper or mushroom. Despite its simplicity this turns out fabulous and very tasty. They are now become my family favorite pizza.
Yield 1-12 in pizza
2 C all purpose flour
1 1/4 tsp rapid rise yeast
150 ml warm water
1 TB dry milk
2 TB oil
1/2 tsp salt
1 tsp sugar
1 tomato thinly sliced
1 onion thinly sliced
5 bird's eye chili minced
2 cloves garlic minced
1 cup firm tofu crumbled
2 - 3 TB mayonnaise
1 TB tomato sauce
1 TB chili sauce
1 TB oil
salt to taste
Place flour, salt, yeast and sugar in a mixing bowl, stir well. Gradually add water and oil until a soft dough is formed.
Flour your board, knead by hand for 5 minutes. Place in a covered and oiled bowl, let rise for 1 - 1 1/2 hours.
While waiting for the pizza to rise, prepare the topping. Towards the end of rising time, preheat oven @ 190 C.
Heat the oil, fry the garlic until fragrant, add the bird's eye chili, cook for a minute.
Now add crumbled tofu, salt, chili sauce and tomato sauce, cook for 2 minutes. Remove and cool.
Roll out the pizza dough to fit into a baking pan. Spread the mayonaise then the cooked tofu.
Arrange tomato and onion slices on top of the tofu.
Bake the pizza until the crust is crisp and golden brown for 15 minutes.
Transfer onto rack to cool. Cut into wedges to serve.
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