Mala Pizza with The Vegetarian Butcher NoMeatballs
This fiery red mala pizza is bound to tingle your tastebuds! Filled with ingredients found in Mala Xiang Guo – broccoli, oyster mushrooms, and tomotoes – together with The Vegetarian Butcher’s NoMeatballs sitting atop a bed of cheesy mozzarella and mala sauce makes the perfect blend of savoury and spicy.
Ingredients
Mala Pizza with The Vegetarian Butcher NoMeatballs
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$213.36
Mala Sauce
Corn Oil
/g
20.0 g
0%
Garlic, minced
/g
40.0 g
0%
Ginger, minced
/g
40.0 g
0%
Red Peppercorn
/g
4.0 g
0%
Knorr Pronto Tomato 2kg
/g
400.0 g
0%
Points
Mala Paste
/cl
80.0 cl
0%
Sugar
/g
40.0 g
0%
Green Peppercorn Oil
/g
8.0 g
0%
Mala Meatball Pizza and Toppings
Pizza dough
/g
100.0 g
0%
Mala sauce
/ml
100.0 ml
0%
Mozzarella Cheese
/g
60.0 g
0%
NoMeatballs
/pc
4.0 pc
0%
King oyster mushrooms, sliced
/g
30.0 g
0%
Broccoli, halved
/g
30.0 g
0%
Capsicums, diced
/g
20.0 g
0%
Cherry tomato, halves
/g
20.0 g
0%
Spring Onions
/g
1.0 g
0%
/
Mala Sauce
-
Corn Oil 20.0 g
-
Garlic, minced 40.0 g
-
Ginger, minced 40.0 g
-
Red Peppercorn 4.0 g
-
Mala Paste 80.0 cl
-
Sugar 40.0 g
-
Green Peppercorn Oil 8.0 g
Mala Meatball Pizza and Toppings
-
Pizza dough 100.0 g
-
Mala sauce 100.0 ml
-
Mozzarella Cheese 60.0 g
-
King oyster mushrooms, sliced 30.0 g
-
Broccoli, halved 30.0 g
-
Capsicums, diced 20.0 g
-
Cherry tomato, halves 20.0 g
-
Spring Onions 1.0 g
Preparation
-
Mala Sauce
- Heat up oil in a sauce pot and sweat the garlic, ginger, and peppercorn until fragrant.
- Fold in Knorr Pronto Tomato, mala paste, chilli powder, sugar, and bring to boil.
- Simmer for 2 mins and fold in green pepper oil. Stir well.
- Heat up oil in a sauce pot and sweat the garlic, ginger, and peppercorn until fragrant.
-
Mala Meatball Pizza and Toppings
- Assemble pizza and add the toppings.
- Bake at 200°C for 6 - 8 mins, or till pizza turns golden brown.
- Garnish with spring onions. Ready to serve.
- Assemble pizza and add the toppings.
