Hubei-style Pizza Strips

Ingredients

In this Hubei-style adaptation, we replace the traditional pizza toppings with ingredients commonly found in Hubei cuisine. The crust remains similar to the original, but the toppings include ingredients such as Sichuan peppercorns, Chinese black vinegar, pickled vegetables, and dried chili peppers. These additions infuse the dish with the bold and spicy flavors characteristic of Hubei cuisine. We alse have the original recipe for Pizza Strips, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 tablespoon (15g) tomato paste 1 tablespoon (15g) tomato paste
• 1 teaspoon (5g) Sichuan peppercorns, crushed 1 teaspoon (5g) Sichuan peppercorns, crushed
• 1 teaspoon (5g) Chinese black vinegar 1 teaspoon (5g) Chinese black vinegar
• 1/2 teaspoon (2g) dried chili flakes 1/2 teaspoon (2g) dried chili flakes
• 1/2 cup (75g) shredded chicken 1/2 cup (75g) shredded chicken
• 1/4 cup (30g) pickled vegetables, chopped 1/4 cup (30g) pickled vegetables, chopped
• 1/4 cup (30g) green bell pepper, thinly sliced 1/4 cup (30g) green bell pepper, thinly sliced
• 1/4 cup (30g) red bell pepper, thinly sliced 1/4 cup (30g) red bell pepper, thinly sliced
• 1/4 cup (30g) onion, thinly sliced 1/4 cup (30g) onion, thinly sliced
• 1/2 cup (60g) mozzarella cheese, shredded 1/2 cup (60g) mozzarella cheese, shredded

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and vegetable oil, and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rise for 1 hour.
2. 2.
   Preheat the oven to 200°C (400°F).
3. 3.
   Roll out the dough into a rectangular shape on a floured surface. Transfer the dough to a baking sheet lined with parchment paper.
4. 4.
   Spread the tomato paste evenly over the dough, leaving a small border around the edges.
5. 5.
   Sprinkle the crushed Sichuan peppercorns, Chinese black vinegar, and dried chili flakes over the tomato paste.
6. 6.
   Evenly distribute the shredded chicken, pickled vegetables, bell peppers, onion, and mozzarella cheese on top of the pizza.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing into strips.
9. 9.
   Serve the Hubei-style Pizza Strips warm and enjoy!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes before crushing them to release their aroma.
• Chinese black vinegar — Substitute with balsamic vinegar if Chinese black vinegar is not available.
• Pickled vegetables — Use any pickled vegetables of your choice, such as pickled radish or mustard greens.

Tips & Tricks

• For a spicier kick, add more dried chili flakes or sprinkle some chili oil on top before serving.
• Experiment with different Hubei-inspired toppings such as preserved duck eggs or Chinese sausage.
• Serve the pizza strips with a side of chili oil or soy sauce for dipping.
• If you prefer a thinner crust, roll the dough out into a larger rectangle.
• Leftover pizza strips can be reheated in the oven for a few minutes to regain their crispiness.

Serving advice

Serve the Hubei-style Pizza Strips as an appetizer or main course. Cut them into strips and arrange them on a platter for easy sharing.

Presentation advice

Garnish the pizza strips with a sprinkle of chopped green onions or cilantro to add a pop of color. Serve them on a wooden board or a Hubei-inspired plate to enhance the presentation.