Hello everyone! As promised, I'm trying to update more frequently again.
Today's recipe is cheap, tasty and prepared very easily and fast! It's also healthier than the "real" thing, well, depending on what you use. I got this recipe from a nutritionist actually - I was getting a free cooking lesson from a friend, who's a chef and he brought along his friend, who is a nutritionist. They told a few other "participants" (we are all friends) and me a lot about healthy eating habits and how to make tasty and healthy food even when you're busy! Quite awesome.
★★★Gyoza-waza Pizza★★★
What are "gyoza-waza"? Well most of you probably know about gyoza (I wrote a post about them before). The "gyoza-waza" is actually just the gyoza "skin", so the dough you use to wrap them.
The recipe is relatively simple, or well, the base-recipe. I don't even know if I would really call it a recipe. It's more like the way to do it.
What you need:
Gyoza-skin (amount depends on how big your pan is)
Cooking oil (I use peanut oil)
Toppings of your choice
Dry mochi (rice cakes) - they come in a plate or block variety usually - not completely necessary
Cheese
How to:
Put some oil into a flat pan (if you use a wok the pizza will be crooked). Lay out the gyoza-skin so that it covers the bottom of the pan - make the skins overlap a little bit so the whole construct will stick together. I like starting on the outside and moving my way into the middle in a spiral pattern.
Then put on your toppings of choice. I can recommend the following combinations:
1.) Cream cheese or pesto, leek or onion, ham
2.) Tomatoes (or ketchup), chicken breast, herbs, veggies
3.) Cream cheese or pesto, mushrooms, spinach
4.) Tomatoes or BBQ sauce, chicken breast, bacon, some veggies (mushrooms or bell pepper)
It's pretty much like making a proper pizza just that you don't have to worry about the dough?
Then cut up the dried mochi. The thing about putting dried mochi is that it kind of has the texture of melted cheese when it's heated but fewer calories! It adds volume to the pizza and makes you full, too! So apart from using gyoza skin, this is the second reason why this is a "reduced calories " pizza. Sprinkle them on top and then add grated or shredded cheese.
NOTE: Depending on what kind of stove you have you might need to pre-heat the pan a little bit. I use an induction stove so it gets hot very, very quickly! If you have to pre-heat, be careful so that the bottom of the skin doesn't burn or you don't splash yourself with hot oil when you layer the skin into the pan!!
Turn on the heat of the stove and put on a lid. Once you see the skin turning a little brown around the edges, take the whole pan from the stove and remove the pizza. The skin should be very crispy while the cheese and mochi should have melted *yum*! Done :D !
NOTE: It's important not to layer the ingredients on too thickly! The thicker it is, the longer it'll take to cook and the skin will burn because it's very thin!
Today's recipe is cheap, tasty and prepared very easily and fast! It's also healthier than the "real" thing, well, depending on what you use. I got this recipe from a nutritionist actually - I was getting a free cooking lesson from a friend, who's a chef and he brought along his friend, who is a nutritionist. They told a few other "participants" (we are all friends) and me a lot about healthy eating habits and how to make tasty and healthy food even when you're busy! Quite awesome.
★★★Gyoza-waza Pizza★★★
What are "gyoza-waza"? Well most of you probably know about gyoza (I wrote a post about them before). The "gyoza-waza" is actually just the gyoza "skin", so the dough you use to wrap them.
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| Gyoza-waza Pizza |
The recipe is relatively simple, or well, the base-recipe. I don't even know if I would really call it a recipe. It's more like the way to do it.
What you need:
Gyoza-skin (amount depends on how big your pan is)
Cooking oil (I use peanut oil)
Toppings of your choice
Dry mochi (rice cakes) - they come in a plate or block variety usually - not completely necessary
Cheese
How to:
Put some oil into a flat pan (if you use a wok the pizza will be crooked). Lay out the gyoza-skin so that it covers the bottom of the pan - make the skins overlap a little bit so the whole construct will stick together. I like starting on the outside and moving my way into the middle in a spiral pattern.
Then put on your toppings of choice. I can recommend the following combinations:
1.) Cream cheese or pesto, leek or onion, ham
2.) Tomatoes (or ketchup), chicken breast, herbs, veggies
3.) Cream cheese or pesto, mushrooms, spinach
4.) Tomatoes or BBQ sauce, chicken breast, bacon, some veggies (mushrooms or bell pepper)
It's pretty much like making a proper pizza just that you don't have to worry about the dough?
Then cut up the dried mochi. The thing about putting dried mochi is that it kind of has the texture of melted cheese when it's heated but fewer calories! It adds volume to the pizza and makes you full, too! So apart from using gyoza skin, this is the second reason why this is a "reduced calories " pizza. Sprinkle them on top and then add grated or shredded cheese.
NOTE: Depending on what kind of stove you have you might need to pre-heat the pan a little bit. I use an induction stove so it gets hot very, very quickly! If you have to pre-heat, be careful so that the bottom of the skin doesn't burn or you don't splash yourself with hot oil when you layer the skin into the pan!!
Turn on the heat of the stove and put on a lid. Once you see the skin turning a little brown around the edges, take the whole pan from the stove and remove the pizza. The skin should be very crispy while the cheese and mochi should have melted *yum*! Done :D !
NOTE: It's important not to layer the ingredients on too thickly! The thicker it is, the longer it'll take to cook and the skin will burn because it's very thin!
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