Recipes, re-invented from cooking shows
Scallion Pancake Pizza with Szechuan Lamb
Prep. Time:
Baking Time:
Total Time:
1 hour
30 minutes
1 hour 30 minutes
Serves:
4 individual pizzas
Inspired by Shuai's smart fusion creation from Top Chef, this creative interpretation uses traditional Chinese scallion pancake techniques as a pizza base. Features properly layered pancakes with visible flaky texture, responsibly spiced cumin Szechuan lamb that balances heat without overwhelming, fresh herbaceous tiger salad for brightness, and melted mozzarella creating an innovative East-meets-West fusion. The judges praised the bright freshness, perfect pancake texture with visible layers, and smart approach that played to the chef's strengths while reimagining the pizza concept.
Ingredients
FOR THE LAYERED SCALLION PANCAKES:
2 cups organic pizza flour
3/4 cup boiling water
2 tablespoons vegetable oil
1 teaspoon salt
4 scallions, finely chopped
3 tablespoons sesame oil
Extra vegetable oil for cooking
FOR THE CUMIN SZECHUAN LAMB:
1 lb ground lamb
2 tablespoons vegetable oil
2 cloves garlic, minced
1 inch fresh ginger, minced
2 teaspoons ground cumin
1 teaspoon Szechuan peppercorns, ground
1/2 teaspoon gochugaru red chili flakes
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sugar
Salt to taste
FOR THE TIGER SALAD:
2 cups mixed fresh herbs (cilantro, mint, Thai basil)
1/2 cucumber, julienned
2 scallions, thinly sliced
1 small carrot, julienned
1/4 cup peanuts, crushed
DRESSING:
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon chili oil
Pinch of salt
FOR ASSEMBLY:
1 cup mozzarella cheese, shredded
Extra scallions for garnish
Sesame seeds for sprinkling
Instructions
MAKE THE SCALLION PANCAKE BASE:
1. In bowl, mix flour with salt. Slowly add boiling water, stirring with chopsticks.
2. Add vegetable oil, knead until smooth dough forms, about 5 minutes.
3. Cover and let rest 30 minutes for easier rolling.
4. Divide into 4 portions. Roll each into thin circle.
5. Brush with sesame oil, sprinkle with chopped scallions.
6. Roll up like jelly roll, then coil into spiral. Flatten gently.
7. Roll each spiral into 8-inch circle - layers should be visible.
PREPARE THE CUMIN SZECHUAN LAMB:
8. Heat oil in wok or large skillet over high heat.
9. Add garlic and ginger, stir-fry 30 seconds until fragrant.
10. Add ground lamb, breaking up with spoon, cook 5-6 minutes.
11. Add cumin, Szechuan peppercorns, and chili flakes.
12. Add soy sauce, Shaoxing wine, and sugar. Cook 2 minutes more.
13. Lamb should be fragrant with cumin but not overpowering.
CREATE THE TIGER SALAD:
14. Combine all herbs, cucumber, scallions, and carrot in bowl.
15. Whisk together rice vinegar, sesame oil, sugar, chili oil, and salt.
16. Toss salad with dressing just before serving.
17. Add crushed peanuts for crunch.
COOK THE SCALLION PANCAKES:
18. Heat large skillet over medium heat, add oil.
19. Cook each pancake 3-4 minutes per side until golden and crispy.
20. Pancakes should puff slightly, showing distinct layers.
21. Transfer to warm oven while preparing toppings.
ASSEMBLY:
22. Place cooked scallion pancakes on baking sheets.
23. Sprinkle mozzarella evenly over each pancake.
24. Distribute cumin lamb over cheese.
25. Place under broiler 1-2 minutes until cheese melts.
FINAL PRESENTATION:
26. Remove from oven, immediately top with tiger salad.
27. Sprinkle with extra scallions and sesame seeds.
28. Serve immediately while pancake is still crispy and salad is fresh.
Ingredients in tiny quantities
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