Grandma Lee's Hoisin Chicken Pizza

In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand for 5 minutes until foamy.

In a mixer with a dough hook, mix flour and five spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water. Knead on low speed for 8 to 10 minutes. Stop mixer when the dough forms a smooth and firm ball.

Divide dough into 6 balls and place on a sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen. Let balls double in size, about 2 hours.

Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5 inches in diameter. Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8 to 10 inches.

For Toppings: In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pizza dough with mix then top with cheese.

Bake at 375 degrees F for 15 minutes. (Because of the raw chicken, make sure the chicken is fully cooked). Garnish with scallions.

Recipe Source: Ming Tsai