Recipes / International dishes / Savory Cakes

Thai Style Ham and Cheese Pizza, Made with Monk Fruit Sweetener

Name: Thai Style Ham and Cheese Pizza, Made with Monk Fruit Sweetener
Total time: 180 min
Yield: 7 servings
Cuisine: Thailand
Ingredients: Base: all purpose flour 500g; yeast 10g; kOBE Monk Fruit Blend 58.5g; salt 6g; cream 50g; oat milk 50g; water at room temperature 200g; unsalted butter 100g. Egg oil sauce: chicken egg yolk 1; salt 3g; kOBE Monk Fruit Blend 9g; lime juice 10g; mustard 1/2 teaspoon; cooking oil 300ml; water at room temperature 6 teaspoons. Topping: sliced cold cuts 80g; green bell pepper diced 40g; red bell pepper diced 40g; sweet corn kernels 40g; chopped spring onion 20g; thinly grated cheese 160g; chicken egg 1; ketchup

International dishesSavory CakesThailandAbout 3 hours including proving the dough

Thai style pizza comes out with a base softer than the Italian version, closer to sweet bread. Timing the rests is the hard part, and cutting any of them short leaves the base tough. The dough rests 60 to 90 minutes, is divided into 4 and rests another 15 minutes.

It is rolled into a rectangle about 24 x 30cm, folded over, and rested a further 30 minutes. The egg oil sauce is whipped separately until smooth and kept in a glass jar in the fridge for dipping.

This batch weighs about 1.5kg, at roughly 281 calories per 100g.

Nutrition (this recipe makes 7 servings)

281.1kcal

8.4gprotein

18.1gfat

0.6gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit and milk. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 7 servings. Once baked, this batch is cut into slices and shared out as 7 servings.

Ingredients for the batch

Base: all purpose flour 500g
yeast 10g
kOBE Monk Fruit Blend 58.5g
salt 6g
cream 50g
oat milk 50g
water at room temperature 200g
unsalted butter 100g. Egg oil sauce: chicken egg yolk 1
salt 3g
kOBE Monk Fruit Blend 9g
lime juice 10g
mustard 1/2 teaspoon
cooking oil 300ml
water at room temperature 6 teaspoons. Topping: sliced cold cuts 80g
green bell pepper diced 40g
red bell pepper diced 40g
sweet corn kernels 40g
chopped spring onion 20g
thinly grated cheese 160g
chicken egg 1
ketchup

Method

Combine 500g all purpose flour, 10g yeast, 58.5g kOBE Monk Fruit Blend and 6g salt in a bowl and mix.
Add 50g cream, 50g oat milk, 100g unsalted butter and 200g water and knead into a smooth dough, then rest it for 60 to 90 minutes.
Make the egg oil sauce: put 1 chicken egg yolk, 3g salt, 9g kOBE Monk Fruit Blend, 10g lime juice, 1/2 teaspoon mustard, 300ml cooking oil and 6 teaspoons water in a bowl and beat with a hand mixer until smooth. Transfer it to a glass jar and keep it in the fridge for dipping.
Divide the risen dough into 4 equal pieces, roll them into balls and rest them for 15 minutes.
Roll each piece into a rectangle about 24 x 30cm, fold the dough over and rest it for a further 30 minutes.
Beat 1 chicken egg and brush it over the dough. Scatter over 80g cold cuts, 40g green bell pepper, 40g red bell pepper, 40g sweet corn and 20g spring onion, tuck cheese in between and finish with another layer on top, using 160g in total.
Heat the oven for at least 5 minutes and bake at 200C for 15 to 18 minutes. Serve with ketchup and the egg oil sauce.

Tips

Choose flour that is off white, free of dark specks or mold and lightly fragrant, and high gluten gives a chewy airy base.
Whipping cream from baking supply shops works for the cream.
For the grated cheese, mozzarella cheese or a mix of mozzarella and cheddar both work.
Add the oil a spoon at a time while whisking the egg sauce, since pouring it all at once splits it.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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