Sawaddee Ka welcome to hot Thai kitchen so today I
am making Tom Yum pizza that's right now as brilliant as this idea sounds
unfortunately I didn't come up with it this was first introduced to me way back
when when I was in Thailand and Pizza Hut Thailand came up with this menu item
and I loved it today if you're in Thailand and you go to any sort of big
pizza chain restaurant you can still get them young pizza there but trust me this
recipe is way better and if you already know how to make pizza at home all you
need is the sauce recipe and everything else you already know how to do so it's
super easy let's get started so the most important component of this dish is the
pizza sauce that is where the Tom Yum flavor lives and for that of course
we're gonna need the Tom Yum Trinity as I like to call them lemongrass
galangal and kaffir lime leaves and I've gone and chopped them quite finely so it
doesn't take me as long to pound them into a paste and of course being Tom
Yum if you want you can make it a little bit spicy at a Thai chili or two now I'm
gonna go in first with the lemongrass and I could just pound everything all at
once but I find that if I do a little bit at a time it's actually a lot easier
to get them fine okay that didn't take very long at all and we already got the
lemongrass quite fine the key is to slice it really thin because you want to
break up those long lemongrass fibers and then the other stuff goes in and
that is it that's our base Tom Yum herb paste now before we move on to the
stove I'm gonna do one more thing I'm gonna blend my tomatoes so I've got some
can whole peeled tomatoes here you can start with dice make sure it's unsalted
and I'm just gonna blitz it really quick in the blender just to break it down
slightly there you go just a couple of pulses you can do this as a food
processor I don't need a complete puree just so but just though it's not like
whole tomatoes anymore
that's it like that's all it takes all right so I've got some olive oil in this
pot here and I'm gonna add some chopped garlic and I turn the heat on ever so
slightly and let the garlic gently infuse into the olive oil olive oil does
not have a high heat tolerance so you don't want to ever like cook it on super
high heat okay so it's had a few minutes the smallest pieces of garlic has turned
golden I'm gonna add the blended tomatoes give that a stir the oils gonna
float on top don't worry it will get mixed in once this is nice and reduced
now we're gonna add another really really important ingredient we just tie
chili paste Thai chili paste you can buy or you can make it's not that difficult
and I do have a recipe which I will link to and this is such an iconic flavor of
Tom Yum Goong or Tom Yum with shrimp that without it it's really not gonna be
the same so make sure you get a hold of it somehow and Thai chili pastes are
quite sweet in and of itself so you won't need to add any sugar or any other
sweet vegetables like onions carrots at all there's also lots of shallots cooked
down in that pace already as well now a lot of people have asked me can you just
buy instant Tom Yum paste which you can buy in a jar sometimes and just add it
to tomato sauce and the answer is yes but the flavours not gonna be as good
because obviously you're dealing with like an innocent paste as opposed to
using fresh herbs and fresh ingredients and also you're gonna need to play
around with the amount because that pays already has salt sugar like msg like all
the seasonings already in there so you can't just like substitute that paste
for chili paste for example in my recipe and then keep everything the same so
it's something that you need to taste and adjust and now I'm gonna season this
with of course fish sauce that's basically it for now I'm going to let
this reduce until it's super super thick before we add our herb paste so about an
hour look how thick and luscious this sauce
that is what you want you wanted to this point be a little thicker then you want
it to be at the end cuz we're gonna add some lime juice alright so now that herb
paste that we made earlier goes in and then I'm gonna let this simmer just to
infuse all those herb flavours for another three to five minutes and I
didn't add the herb pace way in the beginning just because I find the
flavors are a lot fresher when you just add it at the end and you don't sort of
like cook it all away all right so it's had a few minutes to simmer I can really
smell all the herbs coming through now I'm gonna turn this off and then add
some fresh lime juice which is super important for Tom Yum
you want that tartness right and then as you can see it'll loosen itself up into
a nice pizza sauce consistency mmm there you go
let me give it a taste mmm Oh perfect you want this to be tart because this is
Tom Yum we're talking about and you really want to taste all the herbs that
are coming through if it's not spicy you can still add more chilies at this point
but that is perfect you can definitely adjust with more fish sauce more sugar
you think it needs it but I don't think it needs it anymore at this point all
right time to assemble the pizza so I'm going to show you how I make pizza dough
but if you already have a pizza dough recipe that you like by all means go
ahead and use it or you don't want to make dough you can just buy dough
already made some stores sell them or buy the base already made if you want to
make it super easy but I just want to show you this recipe which I normally
use it's really quick and easy okay so I've got bread flour here in this bowl
I'm going to add a little bit of salt and a little bit of sugar which is going
to help the crust Brown better when there's sugar in it
give this a whisk okay once you get that thoroughly mixed in I'm going to add
some yeast and when I make bread I always use instant yeast it's really
easy to work with you're going to put it in warm water anything like
that and then whisk that in so today's I'm gonna add some water and just a
touch of olive oil and olive oil will help keep the dough tender there you go
and then with my hands I'm just gonna stir all this together and get a rough
dough out of it and yes you could totally do this by machine using the
dough hook but I find it's so much easier just quicker to just do it by
hand so you don't have to haul the thing out in the beginning it's gonna feel too
dry keep kneading cuz the wet part is in the middle and asks you coax the middle
out it will eventually feel more moist see and now it's actually really sticky
and wet which is exactly what you want now at this point I'm just trying to get
the dough to not be completely smooth I just want the moisture to be evenly
distributed throughout the dough so once I feel like okay I've needed it I've
needed it for like 30 seconds and it hasn't really changed in terms of
moisture content it seems to be well distributed that's it that's all you
need to do I find you don't need to need any more than that it'll be like a rough
shaggy dough like this it's totally fine this is why I love this recipe so much
it's almost no need and it still comes out great
okay I'm going to cut it in half because that actually makes two pizza I'm gonna
put each one into a bowl with a little bit of oil in it just so it doesn't
stick okay that's it so now my recommendation for the best flavor is
you do this recipe the day before cover it put it in the fridge and let it
slowly rise in the fridge for one day when you're ready to bake it pull it out
two hours before you want to use it so that it can come to room temperature you
will get a much better flavor development all that time will develop
flavor in the dough if you would a really rush it you could just let this
rice at room temp for an hour and a half to two hours and just bake it right away
but trust me it's really worth the extra planning to
do it overnight so let's talk toppings real quick really simple I'm using
shrimp which I cut in half horizontally because they're quite big if you've got
smaller shrimp you may not need to do that you can do chicken or whatever you
want instead I'm using fresh mozzarella and some sliced shallots this is
optional you don't have to add it and oyster mushrooms which is a classic
mushroom that goes into Tom Yum so you definitely want to have some sort of
Asian mushroom they're just gonna oil them a little bit so that when they are
in the oven they don't dry out oh my goodness a huge one I forgot to tear so
you want to break it down into sort of bite-sized pieces like this so no whole
mushrooms in the bowl how did I miss that one and then if it's really long I
just pinch off the legs just so it's easier when you cut the pizza you don't
have too many big long things like that so I'm gonna shape my dough right on the
pan that I'm gonna use to bake the pizza so that way I don't have to transfer
because we don't have the big pizza peals at home right
so I'm gonna flour this quite generously and then this is the dough that I made
yesterday I've let it come to room temperature for a few hours now so you
want to give it at least two hours and don't worry about the oil it'll all get
needed in so I'm gonna flatten this out into a circle ish and this is why I like
to divide the dough prior to letting it rise because if you let it rise in bulk
you cut it now you've got a semicircle that you've got a coax into a circle so
it's just easier this way but if you don't have room in the fridge definitely
you can do that now I'm gonna flour the top a little bit just so it's not I
probably put a little too much oil in that container
okay and I want to make sure i flour the bottom too but you know what I'm just
gonna flip it because you definitely don't want the pizza sticking to the pan
now at this point your goal is to get this stretched out to ten inches this is
the site for for this recipe it's supposed to be ten inches and I know
that my hands eight inches so I just need to stretch
it out couple and just more on each side you can use whatever technique you want
I just stretch it like this like I just pull out the edges the edges don't have
to be perfectly round in fact there's something more delicious
about a pizza that's not perfectly circular okay so I am gonna just make
sure I flour the bottom a little bit because sometimes I find I do get issues
with the pizza not wanting to come off the bottom because there's not enough
flour just so that I can be more certain now the sauce goes on
and that is it now the way I'm gonna bake this I'm actually not gonna bake it
I have my own way of making pizza that's a little quicker than baking I'm gonna
broil the top for 2 minutes until the top is nice and cooked the crust is
golden brown and then I'm gonna finish it off on the skillet to cook the bottom
so the whole process will only take me five minutes way faster than like baking
it in an oven traditionally and I'll get the higher heat by doing it this way so
we'll trying to get as close to like one of those woodfired pizza commercial
pizza oven that gets super super hot as much as we can so I got my broiler set
on high preheated and the rack is at the top top level so it's very hot about 2
to 3 minutes depending on your broiler and I find that you also might want to
rotate the pizza halfway through because a lot of broilers are really uneven this
is the first time I'm using Adams broiler so I'll have to keep an eye on
it and see see what it does in there and meanwhile you want to pre-heat your
skillet as well and oh by the way if you're gonna use this method make sure
your pizza is not bigger than your skillet clearly a hot spot in the back
so I'm going to rotate that pizza that front part is not getting cooked there
you go okay look at this look how nice that is and that has only been about two
and a half minutes yeah hot so now I got a hurry and transfer that onto my
skillet that's why it's important you flour the bottom cuz I've had issues
before where I'm like trying to coax this thing out and it's sticking and
it's tearing so that flour at the bottom is very important so this is going to
take only another two minutes so all you're just check checking now is just
how's the bottom doing is it nice and brown you can see it a little bit yeah
that's done no quick that was right you don't have to preheat the oven
for hours you don't have to wait for it to bake for 15 minutes
Et Voila! just gonna do one garnish of cilantro you don't have to if you don't
like cilantro but I think it adds a nice color and flavor and freshness yeah look
at that and now you eat and you want to eat this now while it's still hot
I'm gonna just steal the shrimp and put it on my I probably could have put more
shrimp but that's okay check this out look at that nice the
thinness of the dough's exactly how I like it if you want really thin you can
stretch this out to a 12 inch pizza but I think this sauce is quite strong that
it does need you know a little bit more dough than like the super super thin
pizza yeah it smells just like them young but with that charred bread aroma
so good
hmm seriously probably my favorite piece of topping ever nice and crispy exterior
but tender enough that you don't have to fight with it you know sometimes the
crust is so chewy you're like fighting with it
so it's still nice and tender really good flavor development that is from the
slow overnight rise and it is just I mean you still get that tomato sauce
flavor that that you love on pizza but you now have sour and spicy and the
aroma of all those herbs the lemongrass it is just amazing if you haven't had a
Tom Yum pizza this is an absolute must try and it really isn't easy I would
make the sauce today in advance make the dough in the day in advance and then
everything just comes together really quickly once you've got this prepped so
the recipe as always will be on HotThaiKitchen.com and if you want to join
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will see you next time for your next delicious Thai meal.