This recipe is best with
Recipe Ingredient
- ROUX
- 15g Anchor Unsalted Butter
- 20g big yellow onion, diced
- 15g all purpose flour
- WHITE SAUCE (5 to 6 port)
- 500g Anchor UHT Extra Yield Cooking Cream
- Pinch of salt and white pepper
- 1 clove garlic, thinly slice
- Lemon zest
- PIZZA
- 12-inch pizza base
- 100g white sauce
- TOPPING
- 2 cloves garlic, slice
- A handful of spinach, pre blanched
- Some tempura fish cocktail
- 150g Anchor Extra Stretch Mozzarella Shredded
- Lemon zest
- A pinch of salt and black pepper
- Anchor Shredded Parmesan Cheese
- Fried garlic chips
Instructions
- In a small saucepot, melt butter on low heat, add in onion and cook until softened. Add in flour and cook over medium-low heat for 1-2 mins.
- Maintaining medium-low heat, add in 1/4 of Anchor Extra Yield Cooking Cream and mix well with a whisk. Repeat until all cream is added. Reduce heat to low, bring to simmer.
- Lastly, add garlic slice and lemon zest then season with salt and white pepper to taste. Loosely cover with cling film to let it cool down. When completely cooled, store the extra sauce in a chiller or freezer. *uncovered sauce exposed to air will form a skin on the surface.
- Preheat convection oven to 220˚C.
- Fry tempura fish cocktail following the instructions, drain on a paper towel, set aside until needed.
- Spread white sauce on the pizza base.
- Spread 120g Anchor Mozzarella Shredded Cheese IQF on the sauce. Spreading evenly around the pizza. Arrange as much spinach needed, tempura fish cocktail, last sprinkle the balance 30g of mozzarella cheese.
- Bake for 5-6mins, rotating it if needed.
- When the pizza is done, grate some lemon zest, fried garlic chips, and last sprinkle with Anchor Parmesan Shredded on top. Enjoy!
TO MAKE ROUX
TO ASSEMBLE PIZZA
