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Mala Pizza with The Vegetarian Butcher NoMeatballs

Mala Pizza with The Vegetarian Butcher NoMeatballs – - Recipe

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.

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Ingredients

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Mala Sauce

Mala Meatball Pizza and Toppings

  • Pizza dough 100.0 g
  • Mala sauce 100.0 ml
  • Mozzarella Cheese 60.0 g
  • NoMeatballs 4.0 pc
  • 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

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.

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Preparation

  1. 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.

  2. 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.
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