Chicken and Scallion on Tomato Sauce with Hoisin and Chili. After baking, slaw, cilantro, and aioli. Inspired by Vietnamese Chilli Chicken from Australia's Crust Pizza. The chain started with one location in Annandale, New South Wales in 2001.
Ingredients
Preparation
- 1
Bake the chicken to 74°C internal temperature beforehand, cool, and slice. The base sauce combines tomatoes, hoisin, sweet chili, and garlic.
- 2
Spread 50 g tomato sauce with hoisin, sweet chili, and garlic, leaving the rim clear.
- 3
Spread mozzarella, chicken, and scallions in the specified amounts.
- 4
Bake until the base and rim are cooked. Adjust temperature and time to the dough and oven.
- 1
After baking, add cabbage salad, cilantro, chili, and aioli in the specified amounts.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
