Sesame Mushrooms Pizza

A delicious vegetarian pizza served in black sesame pizza crust and topped with sweet and spicy sesame paste, mushrooms, capsicum, tomatoes, baby rocket leaves, under the golden mozzarella cheese crust. Some Jagabee potato sticks were hidden under the pile of mushrooms and vegetables to serve as moisture absorber during baking. Wonderful flavour and texture 😋😋

Video for the making of the pizzas

Sweet Stiff Starter

20g water

5g raw sugar

1g instant dry yeast *

40g bread flour

* if you want a faster proofing time, you can increase the 1g instant dry yeast to 2g.

Mix all the ingredients together into a soft smooth ball. Place the sweet stiff starter in a bowl, and cut the upper portion into 4 portions with the base attached. 

Seal with a cling wrap, and let it rest for about 3 hours.

Spicy Sesame Paste

20g roasted sesame salad dressing

15g Korean red pepper paste

5g roasted sesame seeds

8g raw sugar

Mix all the ingredients together into a paste. Set aside.

Black Sesame Seed Dough

150g plain flour plus/plain flour

sweet stiff starter from above

5g crushed roasted black sesame seeds

15g raw sugar

2g low-sodium salt

60g low fat milk

30g water

20g to be added depending on dough condition

5g rice bran oil

Tear the sweet stiff starter into smaller pieces and add to the dry ingredients. Stir the mixture in one direction and gradually add in the liquid ingredients. Stir in one direction till the ingredients formed into a ball.

Cover and let it rest for about 15 minutes.

Knead the dough till it becomes a smooth dough. Shape into a ball and let it proof for about 60 minutes, or till double in size.

Toppings

20g baby rocket leaves

26g golden oyster mushrooms

80g white button mushrooms, sliced

20g green capsicum, sliced

20g onion, sliced

40g mini tomatoes, sliced and remove seeds

2 small packets Calbee Jagabee potato sticks

175g mozzarella cheese, shredded

Baby rocket leaves

Assembling the pizzas

1. Divide the pizza dough into 4 portions, shape into 4 balls, and rest for 15 minutes.

Roll out the dough into your desired shape and thickness.

Place the shaped dough over an non-stick baking pan dusted with some semolina or bread flour.

2. Spread the spicy sesame paste over the pizza dough leaving about 1 cm edge round the dough free.

3. Assemble all the toppings over the dough.

4. Preheat oven to 190℃ turning on the "Fan mode". Bake at middle rack for about 15 to 20 minutes, or till the mozzarella cheese turns golden.

5. Remove the pizza from the oven and rest over a cooling rack.

6. Top the hot pizza with some fresh baby rocket leaves. Serve hot 🍕😋

Kimchi Pizza (using bread crust)

Yield: 3 slices

Ingredients
3 slices thick white bread

Sauce:
1.5 tsp Korean pepper paste
1 tsp Korean seasoned soyabean paste
1 tsp golden syrup/sugar
1/2 tsp sesame oil
1/2 tsp roasted sesame seeds
1/2 tsp water, to dilute the sauce

Toppings (you are free to use your preferred ingredients)
Green capsicum, de-seeded and julienned
Kimchi, cut into smaller pieces
Shiitake mushrooms, soaked and sliced
Pineapple, cut into chunks, and squeeze out excess juice
Green scallion, cut into long slices

Mozzarella cheese, grated
some roasted sesame seeds

Directions
1. Prepare all the ingredients and mix the sauce.

2. Spread the sauce over the white bread slices, followed by grated mozzarella cheese.

Stack the remaining topping ingredients over the cheese.

Sprinkle some roasted sesame seeds over before adding the next cheese layer.

3. Bake in a preheated toaster oven at 190℃, upper rack, for about 20 minutes. As the toaster oven heating may not be uniform, you may need to shift the pizza after 10 minutes to get an even browning of the cheese.

4. Let the pizza cooled down a while before sinking your teeth into it 😋

Black Sesame Crust Pizza

Pizza crust with black sesame seeds - only available in my kitchen. This is what made home edition pizza different from store bought one.

As the dough of pizza crust is slightly drier or firmer than bread dough, I prefer to hand knead it to using a bread maker. This is my first attempt in letting the bread maker do the strenuous job. 

Yield: 3x25 cm round pizza 

Ingredients

Tomato Spread

1.5 tbsp tomato paste

1 tbsp raw sugar

1/8 tsp salt

1 clove garlic, chopped

1/8 tsp dried oregano 

1/8 tsp dried basil

1/8 tsp black pepper powder

1 tbsp hot water

Black Sesame Pizza Crust

150g full cream milk

1 egg

25g raw sugar

1/4 tsp salt

20g olive oil

250g bread flour

30g glutinous rice/all-purpose flour

1/2 tsp instant dry yeast

1 tbsp roasted black sesame seeds*

* Seal the black sesame seeds in a plastic bag, and crushed the black sesame seeds using a rolling pin before adding into the bread maker.

Toppings

170g grated mozzarella cheese

20g grated Parmesan cheese

12~15 button mushrooms, sliced

1/4 yellow onion, coarsely chopped 

1 can spicy tuna, 150g

1/4 green capsicum, sliced

2 pineapple rings, diced

Or your preferred ingredients

Directions

1. Mix all the tomato spread ingredients together into a smooth paste. Set aside.

2. Pour all the pizza crust ingredients, following the sequence listed,  into a bread maker. Select "Ferment Dough" function and start the process. The process, which includes kneading and 1st proofing,  takes about 1 hour 30 minutes.

3. After the program ends, transfer the dough to a floured work top.  Flatten with your palm to get rid of the trapped air in the dough.

4. Divide the dough into 3 equal portions (about 170g each). Shape them into balls, lightly coated with flour. And let the doughs rest for 15 minutes in a covered plate.

5. Take out a dough ball, flatten it and rolls into a 20cm diameter round base.

6. Transfer it to a lightly floured baking tray. Press a shallow 'ditch' about 1 cm from the edge using your finger.

7. Spread tomato paste from (1) over the base, and top up with toppings, mozzarella and Parmesan cheeses. Repeat the steps for the remaining 2 doughs.

9. Bake the pizza in a pre-heated oven set at 210 degree Celsius for 18 to 20 minutes, or until the the edge becomes slightly brown. Place at middle rack of the oven.

10. Cut and serve warm :)

Pumpkin Crust Pizza 南瓜面皮比萨

Yield: 3 x 25cm round pizza

Ingredients

Tomato Spread

1.5 tbsp tomato paste 番茄酱

2 tsp sugar 糖

1/8 tsp salt 盐

1 clove garlic, chopped 蒜蓉

Dash is oregano powder 

1 tbsp hot water 热水

Pumpkin crust

280g all purpose flour 中筋面粉

1/2 tsp instant dry yeast 即发干酵母

1 egg (about 50g) 蛋

20g fine sugar 糖

1/4 tsp salt 盐

20g olive oil 橄榄油

70g cooked pumpkin paste 熟南瓜泥

80 g full cream milk 全脂牛奶

Toppings

150g shredded mozzarella cheese

12 button mushrooms, sliced

1/4 yellow onion, coarsely chopped 

12 cocktail sausages, sliced diagonally

1/4 green capsicum, sliced

2 pineapple rings, diced

Or vegetables of your choice :)

Directions

1. Mix all the tomato spread ingredients together. Set aside.

2. Steamed 70g peeled raw pumpkin till soft

3. When the cooked pumpkin is still hot, mash it using a fork

4. Add all the pumpkin crust ingredients, and half of the milk into a mixing bowl.

5. Mix all ingredients using hands or a mixer. Slowly add in the remaining milk.

                            Or

6. Turn out the dough and continue to knead on a work top till the dough is smooth and elastic.

7. Place the dough into a container lightly coated with oil. Sprinkle some water onto the dough. Cover the dough with a lid and let it proof for about 1 hour, or till its size double.

8. While waiting for the dough to proof, you can prepare the pizza toppings .

9. To test whether the proofing is complete, coat your finger with flour and insert it into the centre of the dough. If the gap stays, the proofing is complete.

10. Sprinkle the dough top with flour, and turn out the dough to a work top. Press down the dough to release all the trapped air

11. Divide the dough into 3 equal portions, about 173g each. Shape them into balls and place them back to the container, cover with a lid, and allow them to rest for 15 minutes.

12. Take a dough ball and roll it out into a round flat base. Place the base in a baking tray lightly sprinkle with flour. Press a shallow 'ditch' about 1 cm from the edge.

13. Apply the tomato spread to the base and arrange the pizza toppings on top. Finally top with shredded mozzarella cheese.

14. Bake the pizza in a pre-heated oven set at 200 degree Celsius for about 15 to 18 minutes, or till the edge of the base becomes golden.

15. Cut and serve warm :)