Hoisin Pheasant Pizza

I bet you are sitting here, scratching your head having read the title of this post:

”Hoisin..... Pheasant....Pizza, this guy must be off his rocker?”


I don’t blame you for thinking that purely because I was meant to use some Pinkfoot Goose but it did not defrost in time, so pheasant it is.


Even my wife looked at me with caution in her eyes but she trusts me when it comes to cooking and she thoroughly enjoyed it.


The following recipe will make you about 5 pizza bases so use what you need and freeze the rest for another day, shall we begin...


For the pizza dough:


650g strong white flour

7g yeast

2 tsp salt

350ml Water

25ml oil

50ml milk


For the pheasant (enough for two pizzas)


4 pheasant breasts, cubed

1 tbsp hoisin sauce

Splash of soy sauce

2 tsp Chinese 5 spice


Pizza toppings:


100ml passata

1 tbsp hoisin sauce

Rocket

Mascarpone/Mozzarella


Method


Combine flour, yeast and salt in a bowl then make a well.


Add the oil and milk then mix.


Slowly add the water until your get a firm dough.


Knead for 5 mins then place in a bowl and cover with a damp cloth for at least an hour.


Once the dough has risen, knead the dough again for 5 mins, return to the bowl and leave for 30 mins.


Preheat oven to the highest temp.


In a frying pan, add some oil and bring to heat then brown the cubed pheasant.


Add the hoisin sauce, soy, Chinese 5 spice powder and cook low until browned. Remove from heat.


Take a handful of pizza dough and roll it flat, roughly 8-10 inches.


For the base, combine passata and hoisin then spread thinly across the base.


Top with mascarpone, mozzarella, rocket and pheasant.


Place on baking tray and cook for 10 mins or until golden brown.




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