Asian Bok Choy Pizza
So when the idea for bok choy pizza struck me the other day, I figured the first thing I’d do was google and see if anyone else had done it and had a good looking combination. I was pretty excited when a search brought up my site first until I realized that I, of course, had never before made bok choy pizza, and that would be pretty useless, so I was on my own. No worries, I had this.
I knew that I was going to be grilling my pizza on the BBQ as opposed to oven baking, so that was the first decision I made. Second was what combination I wanted with the baby bok choy from the farmer’s market, and when I hit on ‘Asian’, I knew I had a winner.
I used a bag of crust mix since it’s easy and we had some in the pantry already. I also went with a pretty thin crust, because I like things crispy, but you can do whatever floats your boat.
Handful baby bok choy leaves, washed
6 or 7 black olives, sliced
3 tbs crushed pineapple
3 tbs Terryaki (sp?) Sauce
handful peas
Sesame Seeds
Directions
1. Spread the terryaki sauce over your crust as you would pizza sauce, followed by a layer of the crushed pineapple. Top with all other ingredients.
2. Transfer to a hot grill, and cook for 5-7 minutes or until lifting reveals a cooked crust. Enjoy!
This is definitely a recipe where you can trade out for whatever ingredients float your boat, I just found myself to be a big fan of this flavor profile…
Selah.
