Thai Tom Yum Pizza Recipe & Video พิซซ่าต้มยำกุ้ง

hot-thai-kitchen.com

Ivana

240g bread flour (see note)

1 tsp salt

1 tsp sugar, granulated

¾ tsp instant yeast

⅔ cup water, room temp

1 Tbsp olive oil

2 tsp vegetable oil

subheading: Tom Yum Pizza Sauce (can be made in advance):

Makes about 2 cups (see storage notes above)

8 slices galangal

1 stalk lemongrass, bottom half only, thinly sliced

5 Kaffir lime leaves, finely julienned then roughly chopped to shorten

1 to 3 Thai chilies, or to taste

4 Tbsp olive oil

4 cloves garlic, roughly chopped

1 28-oz (796 mL) can whole peeled tomatoes, unsalted

3 Tbsp Thai chili paste (nam prik pao), store bought or homemade

2 to 3 Tbsp fish sauce

3 to 4 Tbsp Lime juice

subheading: Toppings:

subheading: For 2 10-inch pizzas:

1 head shallot or red onion, thinly sliced, optional

4 oz (120g) fresh mozzarella, sliced

3.5 oz (100g) oyster mushrooms, bite-sized pieces, tossed lightly in oil

3.5 oz (100g) small shrimp, or is using larger shrimp half them horizontally (see note)

⅓ cup chopped cilantro, optional

note: Note: Shrimp cook very quickly so you can use them raw, but it’s also okay to start with cooked shrimp. If using other kinds of protein, such as chicken, pre-cook it first so you don’t have to worry about whether they’re cooked on the pizza.

Tools: If using my cooking method, you will need a 12-inch flat skillet that can withstand high heat. If you only have a 10-inch skillet, make the pizza a bit smaller so it’ll fit into your skillet.

Directions at hot-thai-kitchen.com

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