Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

---------------------------CRUST--------------------------------
1 Package active dry yeast
2 ts Sugar
1 1/4 c Warm water
2 tb Salad oil
1 ts Salt
4 c Flour

----------------------SAUCE FOR CRUST---------------------------
3 tb Hoisin sauce
3 tb Catsup
1 ts Sesame-oil
2 tb Oil
2 Cloves garlic, finely minced
2 Or 3 slices ginger grated
1 c Thinly sliced Chinese
-sausages
1/2 c Shredded water chestnuts
1/2 c Bamboo shoots, shredded
4 Or 5 dried black mushrooms,
-shredded
1 Or 2 stalks green onion,
-shredded
3/4 Onion, sliced
1 Bell pepper, shredded
1 tb Soy sauce
2 tb Hoisin sauce
2 tb Catsup
2 ts Sesame oil to brush on top
-of pizza

This is from one of Martin Yan's books... I haven't tried this, but
it looks pretty tasty. In general, I don't care for Yan's recipes,
although I do get a kick out of his show. I don't know what it is,
but the few things I've made from this book just don't seem to quite
make it.

1. To make crust: Dissolve yeast and sugar in warm water. Let set
for 10 minutes. Stir in oil and salt; add flour gradually. Knead
dough for 10 to 15 minutes or until smooth and elastic. Place in
greased bowl, cover and let rise in a warm place free from drafts
until double in bulk (1 1/2 to 2 hours). Punch down dough and roll
into thin crust. Make 2 pizzas of 12" diameter, 1/4" thickness.
Place crust on baking sheet.

2. Combine ingredients for sauce and set aside.

3.Heat oil over high heat; put in garlic and ginger, stir for 5
seconds. Add remaining ingredients, except hoisin sauce, catsup and
sesame oil; reduce heat to medium-high. Stir-fry for 1 to 2 minutes.
Add hoisin sauce and catsup and stir-fry for another minute.

4. Spread sauce on dough, then top with stir-fried vegetables and
meat; brush sesame oil on top.

5. Bake pizza at 375F for 15 minutes or until golden brown. Serve
and enjoy.

REMARKS: One cup of sausage is equal to 3 sausages. For a classier
pizza, add 1/2 cup sliced prawns For added hotness, put 1/2 teaspoon
hot chili oil into the sauce.

From "The Yan Can Cook Book", Martin Yan, 1981. Doubleday Company,
New York.

Posted by Stephen Ceideburg; January 21 1991.

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