400g good quality pizza sauce
200g grated mozzarella and cheddar cheese
100g good quality kimchi
Nigella Seeds, For garnish
20g roughly chopped coriander
Pizza Dough
500g ‘00’ fine flour
5g fi ne sea salt
7g sachet dried yeast
10g caster sugar
30g extra virgin olive oil
350ml warm water
Korean Gochujang BBQ Sauce
30g gochujang paste
10g soy sauce
15g honey
35g granulated sugar
5g white wine vinegar
10g Essential Cuisine Asian Miso Base
100g pear, chopped
100g tomato ketchup
Fried Chicken
2x chicken breasts, cut into small goujons
Tempura Batter
33g plain flour
33g rice flour
2g baking powder
200ml cold water
Flour Dredge
131g plain flour
131g tapioca starch
10g garlic powder
10g onion powder
1g black pepper
10g salt
1g cayenne pepper
3g baking powder
200g rice flour, for pané
Miso and Shallot Mayo
75g shallots, roughly chopped
20ml rice wine vinegar
30ml water
20g Essential Cuisine Asian Miso Base
200g kewpie mayonnaise
1. Dough - Add the fl our and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.
2. BBQ Sauce – Place all the BBQ Sauce ingredients into a pan and bring to a simmer. Cook until the pear is soft. Place in a blender and blend until smooth. Set aside to cool.
3. Miso and Shallot Mayo – Add the shallot, rice wine vinegar and water to a pan. Bring to a simmer with a lid on and cook until the shallot has softened. Place in a blender with the EC Asian Miso Base and blend until smooth. Add mayo and blend until combined. Set aside.
4. Tempura Batter – Add the plain flour, rice flour and baking powder to a bowl. Mix in the cold water, cover and refrigerate until needed.
5. Mix all the flour dredge ingredients together and set aside.
6. In separate containers place the rice flour, tempura batter and flour dredge. Pane the chicken goujons and fry in hot oil until golden brown and cooked through. Allow to cool.
7. Knock back the pizza dough and split into 4 even pieces. Roll out on a floured surface into a 10-inch round base. Top with a ladle of the pizza sauce and a sprinkling of cheese mix. Add on chicken and some of the BBQ sauce.
8. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.
9. Once cooked top with some of the miso and shallot mayo, kimchi, chopped coriander and nigella seeds. Slice into 6 pieces and serve.