Grandma Lee's Hoisin Chicken Pizza

Pizza Dough (can be used for both grilled and baked pizzas)

1 package yeast or 2 teaspoons fresh yeast
2 teaspoons sugar
2 teaspoons salt
1/4 cup warm water
4 cups all-purpose flour
1/4 teaspoon 5 spice powder
1 1/2 tablespoons canola oil
1/2 tablespoon sesame oil
1 3/4 cups warm water

In a small bowl, mix yeast, sugar, salt and 1/4 cup warm water. Let stand 5 minutes until foamy.

In a mixer with a dough hook, mix flour and 5 spice powder. While mixer is running, slowly pour in yeast mixture, oils and the rest of the water. Knead on low speed 8-10 minutes. Stop mixer when the dough forms a smooth and firm ball.

Divide dough into 6 balls and place on sheet tray lined with parchment paper. Cover with a cloth and place in a warm part of the kitchen to let balls double in size, about 2 hours. Working on a floured surface with floured hands, take one ball and spread out with your fingers to about 5-inch diameter.

Take a floured rolling pin and roll out to a little less than a 1/4-inch thick. The final diameter will be 8-inch x 10-inch.

Grandma Lee's Hoisin Chicken Pizza

2 cups sliced scallions, save 2 tablespoons for garnish
2 cups diced dark chicken meat
1/4 cup hoisin sauce
1 tablespoon minced ginger
1 tablespoon sambal oelek
2 cups grated mozzarella
Salt and pepper to taste

In a bowl, mix scallions, chicken, hoisin, ginger and sambal. Season with salt and pepper. Top raw pie with mix then top with cheese.

Bake at 375F for 15 minutes. (Because of the raw chicken, we bake it for longer at a lower temperature. Make sure the chicken is fully cooked.) Garnish with scallions.