Throw a pizza party at home with 3 Asian-inspired recipes from Masterchef Asia winner

Hands up if you are one of those who just wants to come home after a long day at work and have home-cooked dinner in a flash, without too much of a hassle.

Mission Foods has made it easier and simpler for you with its wraps ranging from wholegrain, garlic, onions & chives, and even curry flavoured ones.

The flatbread maker has taken one step further and made it much easier for pizza-lovers to enjoy homemade pizza at any time of the day with their ready-made pizza crust, that promises you crispy thin pizza baked to perfection.

Available in two flavours – plain and wholemeal, Mission pizza crusts is an easy meal solution for families who need a quick and delicious do-it-yourself meal at home.

Mission Foods Singapore has collaborated with Masterchef Asia winner Woo Wai Leong, to develop three Asian-inspired pizza recipes for an unconventional take on pizza.

Taking inspiration from pizza classics, Wai Leong has creatively utilised commonly found local ingredients from supermarkets such as sambal belachan, lup cheong and even chye poh to create uniquely Singaporean flavour profiles.

CHINESE SAUSAGE, CHEESE AND TOMATO PIZZA

(1 pizza serves 4, Non Halal)

This pizza is inspired by the classic pepperoni pizza. Substituting the pepperoni for two types of Chinese sausage, one sweet while the other rich and livery gives this entire pizza the punch of flavour that is backed up by rich cheese and balanced by the acidity in the tomato sauce and fresh cherry tomatoes.

Ingredients
▪ Tomato sauce (You will have more sauce than you need for 1 pizza)
▪ 400g can tomato sauce (use your favourite!)
▪ 100g tomato ketchup
▪ 2tbsp/30g Worchestershire sauce
▪ 4 cloves garlic, thinly sliced
▪ 1 tbsp/15g soy sauce
▪ 1 tbsp/15g sesame oil
▪ Salt + black pepper, to taste

Add garlic and oil to an unheated pan and bring up to medium heat. Once the garlic starts to turn golden brown, add the remaining ingredients, except the salt and pepper. Bring the sauce up to a boil then cover with a lid and simmer for 30 minutes, stirring the sauce occasionally. Season with salt and pepper, let cool and reserve.

Assembly
Mission Foods Plain/Wholemeal pizza base, thawed and refrigerated
▪ 40g yun cheong (Chinese liver sausage), small dice
▪ 40g lap cheong (Chinese sausage), small dice
▪ 1 handful/about 150g grated mozzarella cheese
▪ 1 handful/about 75g grated cheddar cheese
▪ 10 cherry tomatoes, sliced in half
▪ Extra virgin olive oil
▪ Toasted sesame oil
▪ Sea salt
▪ Black pepper

Method
▪ Preheat the oven with a baking sheet/tray to 210°C.
▪ Brush extra virgin olive oil and toasted sesame oil all over the Mission Foods pizza crust.
▪ Add 3 tbsp/45g of tomato sauce to the base and spread, leaving half an inch of pizza crust clear.
▪ Scatter over the 2 kinds of cheese, then the 2 Chinese sausages and finally the tomatoes, cut side up.
▪ Drizzle with toasted sesame oil and season the edges with sea salt, and the entire pizza with black pepper.
▪ Slide the pizza onto the preheated baking sheet/tray and cook in the preheated oven for about 15 minutes or till the cheese is bubbling and golden brown and the tomatoes are roasted and shrivelled.

THREE TOFU, CENTURY EGG AND CHYE POH PIZZA
(1 pizza serves 4, vegetarian)

Tofu, century egg and chye poh are all ingredients common to Chinese cuisine. Its complementary flavour profiles are perfect for a pizza! The Hainanese chicken rice paste gives a wonderful gingery and garlicky aroma to the entire dish, while pickled green chillies add acidity in what is otherwise a very rich and decadent vegetarian pizza.

Ingredients
▪ Tofu sauce (Sauce produced is more than required for 1 pizza)
▪ 50g mirin
▪ 50g shaoxing wine
▪ 1 tsp toasted sesame oil
▪ 100g unsalted butter, melted
▪ 300g silken tofu
▪ Salt, to taste

Boil off mirin and shaoxing wine in a saucepan, tilt pan towards flame or light with a burning splint to flambe, this will cook off the alcohol slightly faster. Once flames subside, add tofu and butter, blend with a stick/immersion blender or pour all contents into a stand blender and process till you obtain a smooth puree. Season with salt, let cool and reserve.

Assembly
▪ 1 Mission Foods Plain/Wholemeal pizza crust, thawed and refrigerated
▪ 2 tbsp/30g
▪ 40g chye poh (Chinese salted radish)
▪ 1 tube/150g egg tofu, sliced into 1/4 inch circles
▪ 100g tau kwa (firm tofu)
▪ 2 century eggs, finely chopped
▪ 2 handfuls/about 150g grated mozzarella cheese
▪ 2 tbsp/30g Hainanese chicken rice paste
▪ 30g pickled green chillies
▪ Extra virgin olive oil
▪ Toasted sesame oil
▪ Sea salt
▪ Black pepper
▪ 1 small spring onion, sliced thinly and refreshed in iced water and dried on paper towels

Method
▪ Preheat the oven with a baking sheet/tray to 210°C.
▪ Brush Hainanese chicken rice paste, extra virgin olive oil and toasted sesame oil all over the Mission Foods pizza crust.
▪ Add 2 tbsp/30g of tofu sauce to the base and spread, leaving half an inch of pizza crust clear.
▪ Scatter over the tau kwa, century egg, and chye poh.
▪ Cover with the cheese and top with thesliced egg tofu circles and pickled green chillies.
▪ Drizzle with toasted sesame oil and season the edges with sea salt, and the entire pizza with black pepper.
▪ Slide the pizza onto the preheated baking sheet/tray and cook in the preheated oven for about 15 minutes or till the cheese is bubbling and golden brown.
▪ Scatter with the sliced spring onions and serve.

SEAFOOD, SAMBAL TOMATO SAUCE, CURRY LEAVES AND PICKLED ONION PIZZA
(1 pizza serves 4, Halal)

This pizza is inspired by sardines cooked in tomato sauce and onions, a tasty and economical comfort dish that graces the tables of home-cooked meals and family-style restaurants. In this version, the tomato sauce is spiced up with sambal belachan and the cheese is topped with curry leaves, so that the oil from the melted cheese will help to infuse the herby flavour!

Ingredients
▪ Tomato sauce (Sauce produced is more than required for 1 pizza)
▪ 400g can tomato sauce
▪ 100g tomato ketchup
▪ 2 tbsp Worchestershire sauce
▪ cloves garlic, thinly sliced
▪ 1 tbsp soy sauce
▪ 1 tbsp sesame oil
▪ 1 tbsp sambal belacan
▪ Salt and black pepper, to taste

Add garlic and oil to an unheated pan and bring up to a medium heat. Once the garlic starts to turn golden brown, add all remaining ingredients except the salt and pepper. Bring the sauce up to a boil, then cover with a lid and simmer for 30 minutes, stirring the sauce occasionally. Season with salt and pepper and let it cool.

Pickled onions
▪ 1 large red onion, thinly sliced
▪ 100g sugar
▪ 200g white vinegar
▪ 300g water
▪ 1 piece of star anise
▪ 2 pieces of clove

Bring all the ingredients except the onions to a boil in a saucepot. Once boiling, remove from heat and add sliced red onions, letting the onions cool to room temperature in the liquid.

Assembly
▪ 1 Mission Foods plain/wholemeal pizza crust, thawed
▪ 1 can of sardines in oil
▪ 1 can of clams
▪ 1 can of smoked oysters
▪ Handful grated mozzarella cheese
▪ Handful grated cheddar cheese
▪ Small handful of picked curry leaves ▪ Fried shallots
▪ Extra virgin olive oil ▪ Toasted sesame oil ▪ Sea salt
▪ Black pepper

Method
▪ Preheat the oven to 210°C.
▪ Brush extra virgin olive oil all over the Mission Foods pizza crust.
▪ Spread 3 tbsp of tomato sauce all over the base, leaving half an inch of pizza crust clear on the
edges.
▪ Scatter the 2 kinds of cheese over the base, scatter the leaves and drained pickled onions over the
cheese.
▪ Place pieces of canned seafood over the pizza.
▪ Drizzle entire pizza with toasted sesame oil. Season the edges with sea salt, and the entire pizza
with black pepper.
▪ Cook pizza in the preheated oven for about 13 minutes or till the cheese is bubbling and the
crust is golden brown.
▪ Sprinkle the top with crispy shallots and serve.

All images courtesy of Mission Foods Singapore.