Lemon-Grass / Bok-Choy and Hoisin Beef Pizza

The text book definition says fusion in a general sense is a combination of cookery styles of different regional and/or global traditions.  At the Chicken Thief Kitchens we love to twist the traditional and fuse flavors together on different “cookery” styles to present you option to tease the taste buds.  Herein we offer a fusion of Asian and Italian flavors beyond compare.

Our Lemon-Grass, Bok-Choy and Hoisin Beef Pizza takes the classical flavors of Italy (fresh mozzarella, freshly chopped basil, thinly sliced leeks, garlic and shallots), and matches it with Asian flavors of the lemon-grass, garlic, the sweetness of hoisin sauce, and of cabbage in the form of Bok-choy very well.  The earthiness of the dough, with the sweetness yet citrusy combination in the Asian toppings, and the richness from your momma’s kitchen in the form of the cheese…this pizza is a pleaser.

Yields:  2 – 10” 8-slice pizzas or 4 small personal size pizzas

Lemon Grass & Bok-Choy, Hoisin Beef Pizza

Dough (original is from Guy Fieri’s cookbook Food – Cookin’It, Livin’ It, Lovin’It, pg 157, our recipe is slightly modified for the fusion)


IMG_20180128_203405380 Dough Split_Resting
Two equally sized dough balls resting for the second time
  • 1 tsp sugar
  • 1 cup warm water
  • 1 tbsp active dry yeast (approx. 2 packets)
  • 2 tbsp of Extra Virgin Olive Oil (plus more to coat the bowl)
  • 1 tsp fine sea salt
  • 5 cups all-purpose flour (extra for dusting and for hands)
  • 1 tsp ground ginger
  • 1 tsp ground mustard
  • 1 tbsp Chinese 5-Spice
  • 1 to 2 tbsp of Corn Meal (for dusting the bottom of the pizza)

Equipment: Large mixing bowl, baking plastic roll-out sheet with markings for round measurement, pizza peal, sturdy pizza stone (glazed or terra-cotta), stand mixer with dough hook or hand mixer with dough hook or large food processor with pulse option (optional)


  1. In a large mixing bowl dissolve sugar in water, sprinkle the yeast over the top of the water and let stand approximately 10 minutes till the surface is beginning to foam.
  2. Add 2 tbsp of EVOO and the salt
  3. Mix the flour and the spices together separately with a whisk
  4. Add the flour slowly to the water, using a stand mixer fitted with a dough hook, run the mixer till the dough comes together forming a loose ball – Tip

Tip – if you don’t have a stand mixer and dough hook no fret, you can use a hand mixer with dough hook, or a large food processor using the pulse feature to slowly bring the dough together, or use your cleaned/floured hands to mix the dough into a loose formed ball.

  1. Flour a rolling board or pad, or your working surface with a dusting of flour, turn out the dough from the bowl onto the surface and knead for approximately 2 to 3 minutes – Tip

Tip – Don’t over knead the dough, the longer you do the more the gluten in the dough will stiffen and the dough ball will not rise.

  1. Once kneaded, roll the dough into a ball, oil the mixing bowl till all of its surface is coated in oil, place the dough ball into the bowl and turn it till it is covered in oil, cover the bowl with plastic wrap and a towel, place the bowl in a warm location and let it stand for approximately 1 hour – Tip

Tip – Dough should double in size after rising for an hour

  1. On a floured surface turn out the dough, split into half for two large (10”) pizzas or quarters for 4 small personal pizzas
  2. Knead each half or quarter into a tight ball, place on the working surface, cover with plastic wrap and towel and let it stand to rise again for about 35 to 45 minutes – Tip

Tip – The dough balls won’t double again but will have risen slightly to loosen up again.

  1. Place pizza stone into the oven set on a rack in the middle, pre-heat the oven and stone to 500°F
  2. Using a floured board or surface, roll each dough ball into the desired size (halved – two 10” round pizzas, quartered – four 6 to 8” round pizzas), sprinkle the pizza surface with corn meal
  3. Onto a pizza peal, flip the pizza over so the corn meal coating is on the side resting on the peel, top the pizza with the Asian fusion toppings noted below

Lemon Grass-Bok Choy & Hoisin Pizza


  • 6 to 8 thinly sliced medium steaks of top sirlon steak, marinated and cut into 1 inch strips
  • 2 stalks of lemon grass (washed, peeled, smashed and diced thin)

    IMG_20180128_205513518 Diced Lemon Grass
    Thinly sliced lemon grass
  • 1 to 2 stalks of Bok-Choy (washed, trimmed, leafs removed/saved for use, cut into thin strips) or (PREFERRED) 3 to 4 baby bok-choy (washed, trimmed and cut in half)
  • 2 medium shallots sliced thin
  • 3 to 4 stalks of leaks sliced thin
  • ¼ cups chopped fresh basil
  • 2 cups of shredded smoked gouda
  • 1 cup shredded mozzarella
  • 5 to 6 slices of fresh mozzarella

    IMG_20180128_205520574 Sliced Bok_Choy
    Julianne sliced bok-choy and greens with basil in reserve
  • 22 ounces of garlic-hoisin sauce
  • 2 tbsp of fresh ginger minced
  • 2 tbsp of Chinese 5 Spice
  • 2 pinches of red chili flakes

Equipment: large bowl or gallon zip-lock bag, cutting board, sturdy sharp knife, pizza stone, pizza peel, serving platter


  1. Wash, dry, trim (saving the leaves from the large bok-choy is using such), slice or dice all of the veggies – Tip

Tip –

  • If using baby bok-choy slice in half (for added flavor consider roasting to create a slight char on the veggie)
  • For the lemon grass – peel outer layers off, trim 1 inch off each end and cut in half each stalk, smash each stalk with a meat mallet to tenderize or break up the tough stalk, dice small
  1. Prepare the marinade for the steak by adding a cup of Hoisin sauce with 1 to 2 tbsp
    IMG_20180128_214334918_TOP Dough w_veggies and beef
    Thinly sliced, marinate sirloin steak strips

    of fresh minced ginger into a large covered holding bowl or gallon sized zip lock bag, place 6 to 8 thinly sliced top sirlon steaks into the marinade, toss to coat and place the steaks into the refrigerate for at least 3 hours if not 24 hours. Remember to remove about 30 minutes prior to use to let the steaks warm slightly to room temperature.

  2. Place pizza stone on the middle rack of a cold oven, preheat the oven and stone to 500 °F
  3. Turn your 10” pizza dough round out onto a corn meal or floured pizza peel
  4. Ladle about 1 cup of the Hoisin sauce onto the pizza surface, add 1 to 2 tbsp of mince ginger, spread the sauce in a circular pattern up to 1 inch of the pizza edge
  5. Slide the dough onto the pre-heated stone and bake for 3 minutes or just to the point the dough is beginning to rise along its edge
  6. Using the peel remove the pizza from the oven, set the peel on a working surface
  7. Sprinkle 2 cups of shredded smoked gouda and 1 cup mozzarella cheese over the sauced surface

    IMG_20180128_214113340 Dough w_Cheese-Lemon Grass
    Shredded Gouda and Mozzarella with Lemon Grass
  8. Sprinkle approximately half of the dice lemon grass onto the cheese
  9. Sprinkle about half of the leeks and shallots over the cheese
  10. Sprinkle about half of the sliced bok-choy or place about 4 to 6 halves of the baby bok-choy around the top of the pizza
  11. Add in a circular or random pattern the marinated top sirloin strips and drizzle with Hoisin sauce lightly
  12. Place the pizza onto the stone and bake another 3 to 4 minutes or until the crust begins to turn a slight golden brown

    IMG_20180128_215508937 Pizza post 3rd bake
    Look at the crust, perfect the day of
  13. Remove the pizza with the peel, set on a working surface, sprinkle with about half of the chopped basil and bok-choy leaves (if using large stalked bok-choy) or just the basil, place 5 to 6 slices of fresh mozzarella onto the surface and return the pizza to the oven for another 3 minutes or till the crust is a solid golden brown
  14. Remove the pizza, place on a round serving tray, let stand 5 minutes and slice/serve

Repeat the steps for the other dough ball(s) or refrigerate the dough ball(s) up to 2 days

Xiǎngshòu / Viaggio Culinario

“Enjoy the” (Chinese) / “Culinary Journey” (Italian)