Ciabatta pizza and the Half Chinese Quay Lo

This is actually a recipe that I never thought of blogging but my Quay Lo said I should share this with my readers and my blogger friends because he said the ciabatta pizza is very delicious.  He thought my fusion pomodoro sauce was very tasty and can be used as a sauce for many other dishes like pasta dishes, seafood, or even poultry and meat.  I told him an Italian chef would ban me for adding sambal belachan to the pomodoro sauce and using it with Italian cuisine.  LOL! 

Well, I thought that the sauce would definitely appeal to the Asian palate more than the Western, but then my Quay Lo disagreed. He thinks Westerners will like it too. He pointed out that the dried shrimp is rather like anchovies, with the same flavor boosting quality. He also pointed out that many Westerners like chili, and spicy dishes. I did not argue with him but quietly I said to myself,  you are already half Chinese so you should not be so sure about that.  This reminded me of what our Hong Kong Chinese friend said about my Quay Lo many years ago, after uttering something not so nice about Quay Los in general.  He said that Quay Los are very calculative people, especially Americans, because when it comes to paying for any food bills, they will pay for their share only and seldom insist on paying the whole bill. Then he quickly added "Your Quay Lo is different, he is already half Chinese.”  Of course, this was after his wife kicked him under the table. Maybe he also quickly remembered that my husband and I were hosting the lavish dinner we were in the midst of at the time. But, honestly I think he felt free to speak openly, and was at ease with us, and only afterwards realized he was at risk of being misunderstood. I would not disagree with his assessment that my Quay Lo is half Chinese though, because as much as my Quay Lo teases me for being “Chintzy” ( e.g. for saving up nice wrapping paper or plastic ice cream tubs or bargaining for the best price for my purchases, etc.) , I find that he has picked up quite a lot of my “Chintzyness” lately. I half suspect that one reason he likes these quick and easy half pizza/half sandwiches is that they are far easier on the budget than sending out for pizza delivered. Of course, they are delicious also. No wonder he said to me the other day “Lucy, you are a great trainer.” WOW!

Ciabatta pizza

Ingredients:

2 ciabatta bread, halved

1 boneless chicken breast, poached in chicken stock and roughly shredded

½ C black olive, thinly sliced

1 C sliced mushroom, sautéed in butter

2 C mozzarella grated cheese

1 C pamersan grated cheese
1 sun dried tomato, thinly sliced

fusion tomato base sauce (please see recipe below)

Method for assembling the pizza:

Lay the bread on the baking pan. Layer with fusion tomato base sauce, the amount is up to individual preference.  Add a layer of mozzarella cheese. Add chicken meat, black olive and mushroom. Topped with parmesan cheese. Bake at 220 degrees C for 20 mins or till cheese are melted and slightly brown.

Fusion pomodoro sauce

Ingredients:

(A)

2 tbs olive oil or butter as preferred

6 roma plum tomatoes, cut into small pieces

1 medium onion, chopped

5  bibs garlic, cut into thin sliced

2 tbs chopped parsley

1 C basil leaves

1 tin 6 oz. plum tomatoes

2 tbs tomato paste

(B)

1 tsp kosher salt (adjust to individual taste)

1 tsp sugar (adjust to individual taste)

½ tsp ground black pepper

2 level tsp sambal belachan (click here for recipe) (optional)

2 tsp Maggie chicken stock (without MSG, adjust to individual taste)

Method to prepare the sauce:

Heat olive oil or butter in pan.  Add chopped onion and stir fry till slightly translucent and add sliced garlic. Stir fry till fragrant. Add cut tomatoes, parsley and basil leaves and mixed well with onion and garlic. When the tomatoes become a little soft, add the tin of plum tomatoes and break them up with your ladle. Add (B) and turn down heat to low and let it simmer for 30 mins.  


You can save the balance of the sauce to about a week for future use.


I shared this recipe at Miz Helen's Country Cottage - Full Plate Thursday.

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