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Dinner, Sides

‘Pizza-man’ with Beef & Mozzarella Cheese

Papa Mikes Kitchen
Recipe by Papa Mikes Kitchen

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  • Prep 10 mins
  • Total 2h 30 mins
  • Easy
  • Serves 4

This Japanese convenience / street food perfectly fuses together sweet, steamed pork buns originating in China with classic Italian pizza flavours.  Light, sweet and fluffy buns filled with gooey mozzarella cheese, marinara sauce and ground beef

Compatible with

Allergies

  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

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Dough ingredients

  • 150ml warm water
  • 3 tsp dried yeast
  • 2 tsp sugar
  • 300g 00 flour
  • 4 tbsp sugar (in addition to sugar above)
  • 2 tsp baking powder
  • 2 tsp paprika
  • 1 tbsp olive oil

Filling ingredients

  • 200g ground beef or pork (high fat content)
  • 250ml passata sauce
  • 2 tsp garlic paste
  • 3 tsp oregano
  • 10 fresh basil leaves, chopped (plus a few more for garnish)
  • 1 tbsp tomato puree
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 250g grated mozzarella
  • To season salt and pepper

Garnish

  • Sesame seeds
  • Chopped fresh basil

Utensils

  • or
  • Step 1

    Mix together the warm water, yeast and 2tsp of sugar in a bowl.  Leave the yeast to activate for about 10 minutes or until frothy

  • Step 2

    Add the rest of the dough ingredients to the Ninja 3-in-1 Food Processor set up with the dough attachment.  Add in the yeast mix, put the lid on and mix on low for 2 minutes.  The dough should be smooth when done.  Tip onto a floured surface and give it an extra knead by hand for 30 seconds then form a ball.  Place in an oiled bowl and cover with a damp cloth.  Allow to rise for about an hour or until almost doubled in size

  • Step 3

    Prepare the filling – cook the ground beef in a frying pan and in a separate saucepan add in the rest of the filling ingredients to make the sauce.  Allow to simmer for a couple of minutes then add all but a small bowl’s worth to the beef (the leftover can be used for dipping once served).  Cook until thickened or for about 5 minutes and then set aside to cool to room temperature.  Once cool, add in the mozzarella and stir.  Set aside

  • Step 4

    Tip the dough out onto a lightly floured work top.  Knock the air out and form into a ball and flatten out to cut.  Using a sharp knife cut into half and then quarters and then eighths.  You should end up with eight triangles.  Form these into balls then cut in half again.  This means you now have 16 equally sized pieces (about the size of a golf ball)

  • Step 5

    Take each ball and flatten into a circle and then use a rolling pin to roll out.  These should now be flat circles a couple of 3-5mm thick and about the size of a coaster

  • Step 6

    Take just under a tablespoon of the filling and place in the centre of the dough. Working your way around the edges, bring the dough up to the centre and pinch.  Repeat this all the way around the dough circle, pinching the dough to wrap the filling and then twist the top to seal

  • Step 7

    Heat a frying pan or iron skillet to a medium heat and oil.  Once the oil is hot, put the buns in, seal-side down and leave a gap between them.  Repeat this about eight at a time as they will expand.  Cook until the bottom of the bun starts to brown and then tip in some warm water – enough to cover about 3cm of the buns from the bottom of the pan.  Immediately put the lid on the pan and allow to steam for about 8 minutes.  You may need to add more water if it dries out.  If water remains after 8 minutes then remove the lid and allow to cook for a couple more minutes until gone

  • Step 8

    Serve warm garnished with fresh basil and sesame seeds alongside your reheated sauce

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