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Vietnamese pizza
Serves 1 Starters and mains
Ingredients
- 2 sheets rice paper
- 5 quails’ eggs, separated
- 50g mature Gouda, grated
- 1⁄4 red onion, thinly sliced
- 1 spring onion, finely chopped
- pinch crispy fried shallots
- 1 Thai basil sprig, leaves picked
- 1 coriander stem, leaves picked
- chilli pepper mayo (optional), to serve (see recipe, right)
Method
Put a sheet of rice paper in a dry frying pan. Pour half the egg whites on top and use a spoon to spread them as evenly as you can across the paper, leaving around 2cm around the edge. Put the second sheet of rice paper on top and use a spoon to spread the remaining egg whites across the paper. Put the pan over a medium heat.
Sprinkle the cheeses over and
carefully position the egg yolks
evenly across the pizza. Add
the red onion and spring
onion, then cover the pan
with a lid for 20 seconds.
Remove the lid and cook for a further 45–60 seconds until the cheese has fully melted with a little crust around the edges. Lift the rice paper to check it is crispy underneath, then add a pinch of crushed black pepper, the crispy fried shallots and the herbs.
Serve with chilli pepper mayo, if using.
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