I love pizza and I love Lao food so why not try putting them together and see what this fusion could be. I made this pizza a few times and there is never a slice left over. It includes a jeow mak len style tomato sauce and Lao sausage toppings.

Ingredients

DOUGH

350ml warm water

1 tbsp (10g) active dry yeast 

500g AP flour 

SAUCE

1lb 12oz fire roasted diced tomatoes 

1 tbsp tomato paste 

1 bird eye chili pepper

1 Asian shallot

10 garlic cloves

1 tsp sugar

1 tbsp fish sauce

TOPPINGS

16 oz Shredded mozzarella cheese

2 links Lao sausage 

Handful Cilantro leaves

Make the Dough

1. Preheat oven to 175F 

2. Add active yeast to warm water and mix with chopstick and wait for 10 mins

3. Add the yeast mixture to the flour and mix with chopsticks 

4. Start kneading the dough and then take it out and knead about 10 minutes or mix in a kitchen aid on level 4 for 4 minutes.  The dough should bounce back when you lightly poke it. 

5. Lightly grease the dough and place the dough in a large greased  mixing bowl and then saran wrap.  Turn off the oven and place the dough inside and keep the oven slightly open.  Let it rise for 1 hour. 

6. Assemble pizza by adding tomato sauce, cheese, and then Lao sausage

7. Cook at 450F for 15 mins

Make the Sauce

1. Air fry the bird eye chili, shallot, and garlic at 400F for 4-5 mins

2. In a food processor, add roasted tomatoes, roasted aromatics, sugar, fish sauce.  Season to taste

3. Cook the sauce for about 5 mins until it thickens a little 

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