Saturday, August 30, 2014

Cooking Lab - Wafu-style Pizza with Red Wine Ox Tongue and Asian Greens

This pizza idea was birthed after we got bored with the typical pizza choices. 

I follow my creativity and come up with this delicious Asian pizza combination - topped with red-wine beef slices, roasted pumpkin, broccoli, Asian herbs and roasted peanuts. 

This is an inventive quick and tasty pizza that is perfect for a Friday night in.

(c) GMV - Got My Vote!


- 1/2 lavosh pizza base 
- 300g thin beef slices 
- 300g pumpkin 
- 200g broccoli 
- 50g fresh coriander 
- 50g fresh scallions 
- 50g salted seaweed flakes 
- 150ml red wine 
- 50g salted peanut 
- 2 tablespoon sweet mustard 
- 2 tablespoon BBQ sauce 
- Salt and pepper 


1. Marinate the beef tongues in red wine for at least 30 minutes prior.

2. Season with Worcestershire sauce, salt and pepper.

3. Preheat the oven to 150C.

4. Spray ample amount of olive oil on the pumpkin.

5. Roast the pumpkin for 30 minutes or until tender soft.

6. Boil the broccoli florets in salted water.

7. Drain and set aside to cool.

8. Heat some oil in pan and lightly grill the beef slices to rare. Remove.

9. Liberally spread BBQ sauce on the pizza base.

10. Drizzle lightly with extra virgin olive oil on top.

11. Line the thinly beef tongues on top.

12.Season with the German sweet Bavarian mustard sauce.

13. Layer with the boiled broccoli, roasted pumpkins on top.

14. Scatter a handful of diced tomato all over.

15. Slide the pizza into the preheated oven and bake until the dough has browned on the edges.

16. Remove from oven and garnish with fresh coriander and scallions.

17. Finally add a handful of seaweed flakes top and garnish with crushed peanuts.

18. Serve immediately.

Crispy red wine beef pizza filled with Asian greens. It is finger-licking delicious.