Mandy Lee's Sultry Tom Yum Pizza Margherita | At Home With Us | Food52

This sultry version of pizza Margherita from Mandy Lee of Lady and Pups is a beautiful symphony of Thai flavors. For the tom yum-inspired tomato sauce, fragrant Southeast Asian herbs like lemongrass, galangal, and makrut lime leaves are used as well as lime juice and shrimp paste for that extra savory goodness. This pizza is pure perfection. GET THE RECIPE ►► https://f52.co/3CvbeDp

Check out Mandy’s blog for much more of her food, writing, and photography ►► http://www.ladyandpups.com/

PREP TIME: 12 hours 10 minutes
COOK TIME: 5 minutes
SERVES: 2 (12-inch) pizzas

INGREDIENTS

Pizza Dough:
1 cup (235 grams) water
3/4 cup plus 1 tablespoon (200 grams) plain yogurt
3 1/2 cups (500 grams) bread flour, plus additional flour as needed
1 tablespoon (8 grams) roasted barley tea powder (roasted barley tea powderized in a spice grinder)
1/3 teaspoon instant dry yeast
2 teaspoons (13 grams) fine sea salt
Extra-virgin olive oil, for greasing

Tom Yum Tomato Sauce & Pizza Assembly:
2 (14-ounce) cans peeled plum tomatoes
3 lemongrass stalks (2 ounces/58 grams), finely sliced
3 small shallots, peeled
2 makrut lime leaves, with the central stem removed
2 1/2 tablespoons finely chopped galangal (or substitute 3 tablespoons chopped ginger)
2 tablespoons freshly squeezed lime juice
1 tablespoon light brown sugar
2 teaspoons fish sauce, plus more as desired
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
1 teaspoon Thai shrimp paste
1/2 teaspoon freshly ground black pepper
5 to 8 makrut lime leaves
2 (4.5-ounce) balls fresh mozzarella
Pickled chiles, finely diced
3 garlic cloves, thinly sliced
Thai dried shrimp chile oil
Torn Thai basil or mint leaves, for serving (optional)

Recipe adapted with permission from The Art of Escapism Cooking: A Survival Story, with Intensely Good Flavors by Mandy Lee, published by William Morrow Cookbooks. © 2019 by Mandy Lee. Reprinted courtesy of HarperCollins Publishers. —Mandy @ Lady and pups

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