Cooking Lab - Grilled Lamb and Brussel Sprout Pizza

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!

Ingredients:

- 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 

Instructions:

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. 

Cooking Lab - Mediterranean Antipasto Pizza

Cooking Lab - Trio Mushroom Pizza with Sugar Snap Pea

The assorted earthy exotic mushrooms, the intoxicating flavor of truffle red wine pesto, mixed melty cheese and tender sugar snap peas all piled on crispy crust… 

This is a wondrous vegetarian pizza and the combination is so memorable you would not forget. 


(c) GMV - Got My Vote!

It is wholesome and a great re-invention on the classic 

It’s the best rainy day comfort food. 

Ingredients:

- 1/2 lavash Turkish pide 
- 4 tablespoon truffle mushroom pesto pate 
- 150g button mushroom 
- 100g fresh shiitake mushroom 
- 50g fresh enoki mushroom 
- 100g fresh sugar snap pea 
- 1 king oyster mushroom (which I forgot to use!!!) 
- 2 tablespoon mixed cheese 
- 2 tablespoon shaved parmesan cheese 
- 1 tablespoon extra virgin olive oil 
- Salt and black pepper 

Instructions:

1. Preheat the oven to 180C.

2. Place the lavash bread on a baking sheet.

3. Spread the truffle mushroom pate pesto on the base.

4. Drizzle lightly with olive oil.

5. Place the button mushroom slices as the first layer.

6. Follow by fresh shiitake mushroom slices.

7. Top with a handful of mix-cheese and send it into the oven.

8. Bake until the cheese is golden and bubbly.

9. Once the cheese has melted, scatter the enoki mushroom on top.

10. Continue baking for another 5 minutes or when the edges turn crispy.

11. Evenly place the sugar snap pea slices on the pizza.

12. Let it stand 5 minutes before serving.

13. Remove it to cutting board, and season with truffle salt and black pepper.

14. Garnish with shaved Parmesan cheese.

15. Cut the pizza into 8 slices. Serve immediately~

A little bit of truffle scent from the pesto adds a touch of decadence. 
Enjoy this incredible trio mushroom pizza with sweet sugar snap pea. 

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Cooking Lab - Chili Chicken Pizza w Roasted Vegetables

If you like thin crust pizza, you'll love this super easy Lavash flatbread pizza. 

For this recipe, I am using the lavash bread as a pizza base with chili chicken breast ham and various chargrilled vegetables and some freshly shaved pamesan cheese. Together, I serve this pizza with a handful of mixed fresh salad. Drizzle some lemon juice and there you have it. A wonderful rustic dinner within 30 minutes. 


(c) GMV - Got My Vote!

I highly recommend lavash. It is a tasty Middle Eastern flatbread, it is very soft and bakes up deliciously in the oven.

Ingredients:

- 1 lavash bread 
- 100g chili chicken ham 
- 100g cherry tomato 
- 100g chargrilled capsicum 
- 100g chargrilled artichoke 
- 100g baby brocolini 
- 100g fresh snow pea sprouts 
- 50g fresh rocket 
- 50g fresh baby spinach 
- 4 tablespoon truffle mushroom sauce 
- 100g shaved parmesan cheese 
- 2 tablespoon light extra virgin olive oil 
- Sea salt and black pepper 

Instructions:

1. Preheat the oven to 180C.

2. Drizzle some light olive oil on the broccolini and cherry tomato. Bake for 5-8 minutes or until tender.

3. Season lightly with salt.

4. Place the lavash on a pizza tray.

5. Generously spread the truffle mushroom pesto sauce on top.

6. Overlap the chili chicken ham slices.

7. Top with chargrilled capsicums.

8. Then add the roasted cherry tomato and the marinated chargrilled artichokes.

9. Finally top with roasted broccolini stems.

10. Drizzle light olive oil on top.

11. Bake in the oven for 5-8 minutes.

12. Remove from oven.

13. Sprinkle the shaved Parmesan cheese all over.

14. Garnish generously with fresh snow pea sprouts, rocket and baby spinach on top.

Note: The salad will soak up any excess oil or grease. 

15. Season lightly with salt and black pepper.

16. Slice and serve it hot.

17. Recommended to drizzle some lemon juice to add a zingy sensation.

It is seriously delicious. It is crunchy with a tiny hint of chili, coupled with all the chargrilled veggie and the tangy lemon juice, it is just a flavour bomb. You won't stop eating. 

Perfect with a nice glass of white.

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Cooking Lab - Supreme Lavash Pizza with Duck Pate and Antipasto (香脆總匯披薩 - 土耳其薄餅）

It's Lavash Love tonight!

I've got a beautiful slice of Turkish's lavash flat pide bread. It is gorgeously soft and the density is approximately 1/3 of your normal Turkish flat bread! 

Tonight I am turning this lavash bread into a thin, crispy pizza. 

這款中東平扁麵包的麵底超Q又薄。它比平常用的義式披薩的柔軟度更好，但也帶有韌性。用來自製超級總匯披薩再適合不過了。

抺上一層香滑味濃的有機鴨肝醬，讓這道簡單的晚餐立即升級到美味饗宴。

好一個義式鄉村風味餐。在外可吃不到的哦~



(c) GMV - Got My Vote

This baked lavash supreme pizza is totally delish. I used the beetroot duck pate, red wine salami and Greek antipasto as my topping choices and the result is a real stunner!. 

This pizza is so light, crispy, and so yum. My stomach is full but my heart wants more!

This recipe makes a great lunch, dinner, or appetizer and the topping choices are almost endless, but I think I've got a winning combinations :)  

非常滿足~

Ingredients:

- 1/2 lavash bread
- 200g baby spinach 
- 4 tablespoon BeetrootRelish duck pate
- 2 bacon rash 
- 300g shaved ham 
- 100g red wine & garlic salami
- 200g mixed cheese 
- 100g mixed Greek antipasto pack (contains sundried tomato, kalamata olives and Danish fetta cheese) 
- 1 lime 
- Black pepper to season

Instructions:

1. Preheat oven to 180C.

2. Place lavash onto a baking pan.

3.Lavishly spread the beetroot duck pate evenly over the lavash.

4.Top with red wine salami, shaved leg ham and bacon pieces.

(Tip: If you are using sauces, try to keep them light or lavash will turn soggy.) 

5. Drizzle some olive oil from the antipasto pack over the lavash bread.

6. Scatter a thin layer of mixed cheese on top.

7. Bake lavash in the oven for 5 - 8 minutes.

(Tip: As lavash bread is relatively thin, I would recommend a shorter baking time.) 

8. Halfway into the baking, add sundried tomatoes and kalamata olives.

9. Continue baking for approximately 3-5 minutes or until lavash is golden brown at the edges.

10. Top with ample baby spinach leaves and cubed fetta cheese.

I like to top our pizzas with fresh greens (it saves time and effort to make a separate salad!)

11. Cut into 8 slices & serve with wedges of lime.

When you bake it, lavash becomes crispy on the edges... will you look at the golden crunchy edges? So yum... 

This pizza is so light, crispy, and so much healthier than eating all that dough in a regular pizza.

We didn't get any of that sluggish, too-full feeling you get after eating regular doughy pizza; instead this meal leaves us feeling light, energized and totally satisfied. 

It is too perfect for an informal dinner party with a nice bottle of red.

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Cooking - Thin n Crispy Roasted Chicken and Mushroom Lebanese Bread Pizza

Pizza Nights are always popular. My thin n crispy Lebanese pizzas are definitely a crowd's favorite! They are super simple to make and deliver the maximum satisfaction. 

Tonight, some unexpected friends dropped by.

Seeing the Meat-Lover's Pizza just coming out and a bottle of bubbly, they would like to stay for a little while ... for dinner.

Quickly another pizza is in order. Unfortunately, I am all out on Pizza base. 

Good thing is that I've got some Lebanese bread. Let's use that as the base!

Pizza is still the best fun meal when sharing with friends. 

(c) GMV - Got My Vote" (^_^)v

The second variation - Thin n Crispy Chicken & Mushroom Pizza on the House!!

Instead of using the normal Pizza base. Swap with a large round Lebanese Bread  

Pretty much the same as the Meat-Lover's Pizza. ..

Ingredients:

-Lebanese Bread x 1

-Leggo's Pizza Sauce (Garlic, Onion & Herbs) x 1pkt or 2 tablespoons

-1/4 Roasted Chicken

-Mushrooms x 1 handful

-Red and Green Capsciums 

-Mainland Mozzarella Cheese

Instructions:

1. Pre-heat the oven to 220.

2. Evenly spread the pizza sauce over the Lebanese bread.

3. Add toppings - Mushrooms, Chicken, red and green capsicum stripes.

4. Generously sprinkle the mozzarella cheese on top.

5. Into the oven and baked for 5-8 minutes until the Lebanese bread is crispy and cheese melted.

Tip: Keep an eye on the pizzas, because the Lebanese breads are quite thin, the edges can get burnt more easily. 

Voila! Piping hot and smells delicious! 
Who could resist a slice of this? 

6. Slice into 4-8 pieces.

7. Serve immediately.

Instead of using the normal pizza base which is thicker and more doughy. Swap with a large round Lebanese bread as a base. You will be amazed at how good it tastes. 

The perfect quick meal for all occasions!

Doesn't that look appetizing?!

My pizzas are such a roaring success, I can't stop people eating! Another pizza request is placed. Happy to oblige!

This time, I am doing a half-and-half.

Mushroom & Artichokes w Rocket &

Prosciutto & Tomato with Feta.

Methods are same as above. 

[Product Info: Prima Scelta by Sandhurst Fine Foods - Chargrilled Artichokes

(Sunflower oil, herbs and spices) 225g]

So much laughters and happiness in between waiting. These pizzas did not fail the Cook - a fine enjoyment!

The only problem with this lebanese bread pizzas is that they are so thin and loaded with toppings, everyone want second and third servings. 

At least it is simple to make, and you and the kids can get creative with the toppings.