Junda Khoo’s tom yum roti pizza is where tradition meets temptation. “Tom yum pizza was my favourite when I used to go to a hawker stall at Gurney Drive in Malaysia growing up,” says Khoo, chef and co-owner of Sydney’s Ho Jiak. “One day, it struck me: what if we use the roti dough we make at the restaurant to make a pizza base. We did, and our tom yum roti pizza was born!”
Built on flaky, home-made roti and topped with punchy tom yum sugo, sweet pineapple and tender prawns, this heavenly twist on the classic pizza is the perfect balance of spice, tang and comfort. Finished with fresh red chilli and coriander, it’s bold, bright, and unapologetically indulgent — just the thing for a late-night craving or a next-level snack.
Ingredients
Method
For roti dough, place flour in a large bowl. Combine sugar, 1 tsp fine sea salt and 125ml warm water in a jug; add to bowl with flour and using your hands, mix until a shaggy dough forms. Set aside, uncovered, to rest (20 minutes). Turn dough out onto a lightly floured work surface and knead until smooth, elastic and shiny (8-10 minutes). Rub ghee all over dough, place in a bowl, then cover and set aside to rest (30 minutes).
Meanwhile, for tom yum sugo, combine all ingredients in a saucepan over medium-low heat. Simmer, stirring occasionally, until reduced by half (10-12 minutes). Cool slightly, then using a hand-held blender, blend until smooth. Season. Transfer to a container, cover and refrigerate to chill (see note).
Preheat oven to 230°C fan-forced. Place a pizza stone or heavy baking tray in oven to heat. Divide dough in half and roll into balls. Roll each piece of dough on a lightly floured piece of baking paper to a 25cm round. Thinly spread 60ml sugo over each base. Top with onion, pineapple, cheese, prawns and chilli. Carefully transfer to preheated pizza stone. Bake, in batches, until golden (8-10 minutes; see note). Transfer to a board and cut into slices. Transfer to serving plates and scatter with coriander and extra chilli to serve.
The recipe for tom yum sugo makes more than required, but it will keep in an airtight container for a month. For an extra-crisp base, transfer pizza to a large frying pan and cook until base is golden.
Note
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