Food Network: Grandma Lee's Hoisin Chicken Pizza

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Grandma Lee's Hoisin Chicken Pizza
Copyright, 1999, Ming Tsai, All Rights Reserved

Ingredients
PIZZA DOUGH (Can be used for both grilled and baked
pizzas)

1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon five spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil

1 3/4 cups warm water

GRANDMA LEE'S HOISIN CHICKEN PIZZA

2 cups sliced scallions, save 2 tablespoons for garnish
2 cups diced dark chicken meat
1/4 cup hoisin sauce
1 tablespoon minced ginger
1 tablespoon sambal oelek
2 cups grated mozzarella
Salt and pepper to taste

Directions
In a small bowl, mix yeast, sugar, salt and 1/4 cup

warm water. Let stand 5 minutes until foamy. In a mixer with a dough hook, mix
flour and five spice powder. While mixer is running, slowly pour in yeast mixture,
oils and the rest of the water; knead on low speed for 8 to 10 minutes. Stop mixer
when the dough forms a smooth and firm ball. Divide dough into 6 balls and place
on sheet tray lined with parchment paper. Cover with a cloth and place in a warm
part of the kitchen; let balls double in size, about 2 hours. Working on a floured
surface with floured hands, take one ball and spread out with your fingers to
about 5 inches in diameter. Take a floured rolling pin and roll out to a little
less than a 1/4-inch thick. The final diameter will be 8 to 10 inches. On a low
grill, brush on a little canola oil and mark one side. Brush oil on the raw side
and flip. Immediately place toppings and cover with a lid to help retain the heat
and assist the cheese melting process. Carefully watch the pizza. If the grill is
too hot, the bottom will burn before the pizza is ready. If this occurs, you can
place the pizza on a tray and use the broiler of an oven to finish the melting.

GRANDMA LEE'S HOISIN CHICKEN PIZZA

In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and
pepper. Top raw pie with mix then top with cheese. Bake at 375 degrees for 15
minutes. (Because of the raw chicken, we bake it for longer at a lower
temperature. Make sure the chicken is fully cooked.) Garnish with
scallions.