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Serves 2 pizzas
US | Metric
Ingredients
Pizza dough
  • 500 g 00 flour
  • 1½ tsps Dried yeast
  • 370 ml Lukewarm water
  • 1½ tsps Salt
  • ½ tsp Sugar
Fried chicken
  • 4 Boneless chicken thighs
  • 100 g Cornflour
  • 100 g Rice flour
  • 2 tsps Baking powder
  • 300 ml Buttermilk
  • Salt and pepper seasoning (optional)
Cheese sauce
  • 2 tbsps Unsalted butter
  • 1 tsp Garlic paste
  • 3 tbsps AP flour
  • 250 ml Milk
  • 5 Heaped tablespoon Parmesan
  • 1 tbsp Blue cheese
  • 1 tsp Dried oregano
  • Salt and pepper
Drizzle
  • 6 tbsps Sriracha
  • 6 tbsps Honey
  • 4 tbsps White wine vinegar
  • 3 tbsps Caster sugar
  • 3 tbsps Dark soy sauce
  • Sprinkle of black sesame seeds
  • 1 tsp Garlic granules
Toppings
  • 5 Radishes sliced
  • 3 Spring onions sliced
Ko Phang Bang Pizza Ko Phang Bang Pizza
Ko Phang Bang Pizza

Not your usual pizza. This one does away with standard marinara sauce and replaces it with a blue cheese sauce! Topped with fried chicken and a spicy Asian drizzle.

Prep 1 hour
Total 6 hours

Start with the dough. Combine the water with the sugar and yeast and let activate for about 20 minutes. Then add the flour and the salt and combine. Mix and then knead into a shaggy looking dough. To get a more rustic look this doesn't need to be smooth. Should take about 5 minutes of kneading. Add back into the bowl and cover. Allow to rise until doubled in size. This will take about 3 hours.


Next up slice the chicken thighs and pop in a bowl with the buttermilk. Cover and place in the fridge until you're ready to cook.


Onto the drizzle. Combine all the ingredients and bring to the boil in a saucepan. Give it a couple of minutes simmering then take off the heat and set aside.


Back to the dough... Once doubled, take it out the bowl and onto a floured surface. Cut in half and then shape into two balls. Rotate and pull towards you on an unfloured bit of the counter to create tension (you can YouTube that) and then cover and leave again for an hour.


Back to the chicken, but firstly preheat your oven as high as it will go and place a pizza stone on the middle shelf. A lined baking tray is an alternative, but don't leave that in the high heat oven. Turn on your fryer to 180℃ or bring some oil in a saucepan to that temp. Mix together the rest of the chicken ingredients (flours etc) and then dunk in your chicken until covered. Cook these in the oil in batches. Should take about 5 mins in there until golden brown. Set aside on some kitchen paper once done.


Back to the dough, shape this into a pizza base by pressing outwards from the centre and turning the pizza as you do. Leave about an inch lip around the outside for a bubbly crust. Again, have a YouTube of different techniques if you haven't done this before.


Next make the cheese sauce. Melt the butter in a saucepan and add the garlic. Cook for a minute. Add the flour and whisk until combined. Add the milk whilst continuing to whisk and then the cheese. Keep stirring, add the oregano and once thickend you're ready to rock.


Spoon the desired amount onto the pizza base, place on the fried chicken and transfer to the oven for about 10 minutes. Doesn't take long so keep an eye on it!


Finish by scattering over the sliced radish and spring Os and drizzle with the sauce!

Ko Phang Bang Pizza Ko Phang Bang Pizza
Ko Phang Bang Pizza

Not your usual pizza. This one does away with standard marinara sauce and replaces it with a blue cheese sauce! Topped with fried chicken and a spicy Asian drizzle.

favorite
print
like
Prep 1 hour
Total 6 hours
Serves 2 pizzas
US | Metric
Ingredients
Pizza dough
  • 500 g 00 flour
  • 1½ tsps Dried yeast
  • 370 ml Lukewarm water
  • 1½ tsps Salt
  • ½ tsp Sugar
Fried chicken
  • 4 Boneless chicken thighs
  • 100 g Cornflour
  • 100 g Rice flour
  • 2 tsps Baking powder
  • 300 ml Buttermilk
  • Salt and pepper seasoning (optional)
Cheese sauce
  • 2 tbsps Unsalted butter
  • 1 tsp Garlic paste
  • 3 tbsps AP flour
  • 250 ml Milk
  • 5 Heaped tablespoon Parmesan
  • 1 tbsp Blue cheese
  • 1 tsp Dried oregano
  • Salt and pepper
Drizzle
  • 6 tbsps Sriracha
  • 6 tbsps Honey
  • 4 tbsps White wine vinegar
  • 3 tbsps Caster sugar
  • 3 tbsps Dark soy sauce
  • Sprinkle of black sesame seeds
  • 1 tsp Garlic granules
Toppings
  • 5 Radishes sliced
  • 3 Spring onions sliced

Start with the dough. Combine the water with the sugar and yeast and let activate for about 20 minutes. Then add the flour and the salt and combine. Mix and then knead into a shaggy looking dough. To get a more rustic look this doesn't need to be smooth. Should take about 5 minutes of kneading. Add back into the bowl and cover. Allow to rise until doubled in size. This will take about 3 hours.


Next up slice the chicken thighs and pop in a bowl with the buttermilk. Cover and place in the fridge until you're ready to cook.


Onto the drizzle. Combine all the ingredients and bring to the boil in a saucepan. Give it a couple of minutes simmering then take off the heat and set aside.


Back to the dough... Once doubled, take it out the bowl and onto a floured surface. Cut in half and then shape into two balls. Rotate and pull towards you on an unfloured bit of the counter to create tension (you can YouTube that) and then cover and leave again for an hour.


Back to the chicken, but firstly preheat your oven as high as it will go and place a pizza stone on the middle shelf. A lined baking tray is an alternative, but don't leave that in the high heat oven. Turn on your fryer to 180℃ or bring some oil in a saucepan to that temp. Mix together the rest of the chicken ingredients (flours etc) and then dunk in your chicken until covered. Cook these in the oil in batches. Should take about 5 mins in there until golden brown. Set aside on some kitchen paper once done.


Back to the dough, shape this into a pizza base by pressing outwards from the centre and turning the pizza as you do. Leave about an inch lip around the outside for a bubbly crust. Again, have a YouTube of different techniques if you haven't done this before.


Next make the cheese sauce. Melt the butter in a saucepan and add the garlic. Cook for a minute. Add the flour and whisk until combined. Add the milk whilst continuing to whisk and then the cheese. Keep stirring, add the oregano and once thickend you're ready to rock.


Spoon the desired amount onto the pizza base, place on the fried chicken and transfer to the oven for about 10 minutes. Doesn't take long so keep an eye on it!


Finish by scattering over the sliced radish and spring Os and drizzle with the sauce!