Asian Inspired Pizza with Miso and Sriracha Sauce

Dinner Recipe for Veggie Lovers

You don’t HAVE to love veggies, but–there isn’t meat on here so you should probably just embrace the deliciousness you’re about to consume.

I love pizza. I love Asian food. Why not put it together? You may know miso just from miso soup, but it lends itself well to my Asian pizza sauce. It sounds really weird–but it’s so tasty.

This recipe looks fairly involved, because you’ll be making your own crust and sauce. I assure you though, it takes me no longer to make this pizza than it does to go grab a takeout pizza or get one delivered. Plus, it’s always WAY better than your average pizza.

(Also, this post has way more pictures than usual…pizza just looks so pretty.)

Asian Inspired Pizza with Miso Sriracha Sauce

Asian Inspired Pizza with Miso Sriracha Sauce
Servings: 4, but let's be honest--I eat half the pizza when I make it so more like 2.
Calories: Let's just not worry about that. 

2 cups flour
1 cup warm/hot water
1 packet quick rise yeast
1 tbsp sugar
drizzle of olive oil

1 tbsp miso (fermented soy)
1/2 tbsp soy sauce
1 tbsp Sriracha
1 1/2 tbsp brown sugar
2 cloves pressed garlic

Toppings to Bake:
1/2 cup of chopped bok choy leaves (you can also use spinach)
1/4 cup thinly sliced red onions
1/4 cup chopped red bell pepper
1 cup mozzarella cheese

Post Baked Toppings:
handful of chopped fresh cilantro
red pepper flakes
sesame seeds

Garlic Butter for Crust:
1 tbsp melted butter
1/2 tbsp Sriracha (Yes, more. Don't judge.)
1/4 tsp garlic salt

1. Prepare the crust by gently mixing sugar, warm water, and yeast together with a fork in a medium sized bowl. Let the yeast sit for a couple of minutes until the surface of the water looks a little foamy.
pizza dough prep

Mix in 2 cups of flour and form a ball of dough in the middle of the bowl. I still use a fork for this. Drizzle dough with olive oil, cover with a towel and set aside for 5 to 10 minutes or until you're finished with steps 2 and 3. 
pizza dough prep
2. Chop your veggies. 
3. Mix the sauce ingredients. If you don't have a garlic press, just finely chop the cloves. 
Miso Sriracha Pizza Sauce
4. Roll out the crust. I like using a pizza stone, but a pan would be fine (about 14" wide). Before removing the dough from the bowl, give it a stir and see how sticky it is. 

If it's sticky, just add a bit more flour and knead the dough to incorporate. Repeat until the dough no longer sticks to your fingers or the fork.

Flour your pan or pizza stone and use a floured rolling pin to roll it out gently. You don't want the crust to be too thin. I extend the dough a little further than the stone edges and then fold/twist the dough over to make a thicker crust. Fork to prevent crust bubbles.
pizza dough prep
5. Spread the sauce over the crust. This sauce is packed with flavor, so a thin layer is perfect.
Pizza dough with miso sriracha sauce
6. Add your toppings. Cheese first, then veggies. 
Asian inspired pizza
7. Bake at 425 degrees for 25 to 30 minutes. If you are using a pizza stone, don't preheat the oven--well I never preheat the oven with pizza regardless of stone or pan #livingontheedge, but I've read it's better to let the stone warm slowly. 

8. In the last couple of minutes before pulling the pizza out of the oven, mix melted butter, garlic salt, and Sriracha together. When you pull the pizza out, brush the outer crust using a basting brush. 
Asian Inspired Pizza with Miso Sriracha Sauce
9. Slice, top with cilantro, sesame seeds, and pepper flakes (if you want more spice), and serve.

10. Try not to eat the whole thing. 

If you enjoyed this recipe, check out my Edible Masterpieces page for more!

Slice of Asian Inspired Pizza with Miso Sriracha Sauce

Chicken Stir Fry with Mint, Cilantro, and Garlic

Perfect Flavorful and Healthy Dinner Recipe

There are a handful of recipes that I make every week and never get sick of. This stir fry is at the top of the list.

You’ll notice a trend in my eating habits.¬†I eat crap ton of veggies and a crap ton of rice. Plants are the best. If you don’t like plants, you should probably move along.

In all seriousness, this recipe is flavorful and healthy. I have a huge appetite, so I always make sure that I can eat a ridiculous portion of whatever I cook without fearing for my health.

Ingredients for Chicken Stir Fry

Chicken Stir Fry with Mint, Cilantro, and Garlic
Servings: 4

General Ingredients 
1 1/2 medium white or red onion (I use half of one, whole of the other)
2 cups broccoli florets
1 1/2 cups chopped white mushrooms
2 chicken breasts
1 cup white rice

4 cloves pressed or diced garlic
3 tbsp brown sugar
1/4 cup soy sauce
2 tbsp Sriracha 
1 tsp sesame oil

Handful fresh mint
Handful fresh cilantro
Couple tablespoons sesame seeds
Dried red pepper flakes

1. Start cooking rice. I use a rice cooker, because they are awesome. It takes about 30 minutes and it's done by the time everything else is. I also cook the whole chicken breasts on their own ahead of time so I don't have to clean raw meat off my cutting board. Yes. I'm lazy and have a fear of raw meat. For the sake of doing things exactly like me, cook breasts on medium heat with a smidgen of oil, salt, and pepper.
2. Cut your broccoli, mushrooms, and onions into convenient bite size pieces. Set aside. 
3. Combine pressed garlic (Get a garlic press. Best thing ever.), brown sugar, soy sauce, Sriracha, and sesame oil. Set aside. 
4. Chop cilantro and mint, set aside. Seriously, you need both of these and you need them fresh. Trust me. 
5. Heat your pan or wok on high heat. Also, get a wok and season it properly. I'll never go back to cooking stir fry any other way.
6. Add a bit of oil to the pan. Toss broccoli, mushrooms, and onions in. Cook on medium-high heat for a few minutes. Toss and make sure nothing burns. 
7. Move veggies around to the sides of the pan to create a 'well' in the middle. Pour sauce mixture in and let bubble for another couple minutes. 
8. Toss cooked, cubed chicken in the pan. Stir it all together so everything is coated in the sauce. 
9. Turn off heat. Plate up. My preferred order of ingredients is: rice, stir fry, mint and cilantro, sesame seeds, and a couple shakes of red pepper flakes for extra heat. 


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IMG_5837 2

Greek Avocado Salsa

A Perfect Party Dip or Late Night Snack.

This salsa is where Mexican meets Mediterranean. I’m calling it Greek Avocado salsa just because of the feta and white wine vinegar. *pats self on the back* I’m SO clever.

I’ve often eaten only this for lunch, and once even for breakfast (I have strange eating habits), but the best time to eat this is at 1:00 AM when you’re still drunk and everyone¬†else went to bed.

Greek Avocado Salsa

Greek Avocado Salsa
Servings: 1 if it's a main course, 4 if it's a snack.
Calories: Meh.
- 1 avocado, cut into cubes
- 1 tomato, diced
- 1/4 cup fine diced red onion
- 1/4 cup feta cheese crumbles
- 1 palm full chopped cilantro
- 1 tsp red pepper flakes
- 2 tbsp white wine vinegar

1. After cutting, dicing, crumbling, etc. mix all ingredients together. 
2. Serve with tortilla chips. 

Now, triple the recipe and bring it to a party. Your friends will love you.

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Saucy Pulled Chicken Tacos with Pickled Onions and Peppers

A Perfect Healthy and Flavorful Dinner Recipe

Prepare your Belly!

Saucy Pulled Chicken Tacos

One night, I had no idea what to cook for dinner. I was approaching ‘hanger’ and had absolutely no ambition to make anything. So, I turned off my brain, started throwing stuff together, and BAM! The most delicious recipe I have come up with in a long time happened.

The addition of pickled onions and peppers happened during round two of this recipe and it is pure perfection.

Moral of the story, hanger=a delightful creative opportunity. Sometimes…

Saucy Pulled Chicken Tacos with Pickled Onions and Peppers
Servings: 5-ish (About 20 tacos depending on the amount of meat put on each)
Calories: ..............just a few. 
- 1 medium white onion 
- 3 cloves garlic
- 1/4 cup brown sugar
- 1 15 oz can of fire roasted tomatoes
- 1/2 tsp cayenne pepper
- 1/2 tsp salt 
- 3 tbsp cumin
- 1 tbsp oregano
- 2 tbsp chili powder
- 1/2 tsp cinnamon
- 2 large chicken breasts (boiled and shredded)
- small white corn tortillas
- queso fresco
- fresh cilantro
- pickled veggies (Follow the link for recipe. Make six hours ahead.)
- Cholula (it really pulls it all together.)

1. Dice onion and garlic. Saute in a sauce pan on medium heat. Salt. Let onions soften a little. 
2. Add brown sugar and cook a few more minutes on medium heat, until sugar bubbles a bit. 
3. Add fire roasted tomatoes. Stir, then add all dry seasonings. With an immersion blender or food processor, blend sauce until smooth.  
4. Return to sauce pan. Cover, reduce to a simmer for 20 minutes, stir occasionally.
5. Add shredded chicken. 
6. Taste. Add more salt and spice if needed. Keep covered on low heat until time to serve. 

6. Coarsely chop cilantro and pickled veggies. Then crumble the queso fresco. 
7. Warm tortillas. I use a panini grill to toast each tortilla, but you can also use a pan over medium heat or toast them in the oven.
8. Construct your tacos! The order goes: tortilla, saucy meat, queso fresco, cilantro, pickled veggies and Cholula. 


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Saucy Pulled Chicken Tacos Oh, they are so good.

Six Hour Pickled Onions and Peppers

A Great Topping for Tacos, Sandwiches, and More

6 Hour Pickled Onions and Peppers

I am a bit of a culinary thief. Whenever I try new foods, I am always figuring out how I can make it at home, but make it better. Mainly because I am too lazy to leave the house and I am quite health conscious.

I once experienced tacos with a pickled veggie topping and fell madly in love. I had to make it for my Saucy Pulled Chicken Tacos.

Six Hour Pickled Peppers and Onions

6 Hour Pickled Onions and Peppers
Servings: All of them. (1 pint jar lasts me a month or two)
Calories: Doesn't really matter, does it? 
-1/2 white onion 
-1/2 red onion
-1/2 Bell Pepper (I like orange, red or yellow for sweetness)
-1 TSP dried pepper flakes
-2 cloves of garlic
-1/4 cup white vinegar
-1/4 cup white wine vinegar
-1/2 cup water
-1 TSP salt
-2 TSP white sugar

1. Cut onions and pepper into thin slices and coarsely chop garlic cloves. Place in pint sized glass canning jar with pepper flakes. I fill the jar to the top, but don't pack too tight. 
2. Combine vinegars, water, salt, and sugar in a saucepan and bring to a boil. Once boiling, pour into jar and screw on the lid. 
3. Shake your veggies and put in the refrigerator for at least 6 hours. I like to keep mine overnight. 
4. Put on top of tacos, pizza, sandwiches, or anything else you think would taste good. 

I started making this recipe in a pint jar, but we finished the jar too quickly so I doubled the recipe and use a quart now. 

You should really pair this topping with my Saucy Pulled Chicken Tacos.

Visit the Edible Masterpieces page to see more recipes.