Mushroom Hoisin BBQ Pizza

As highlighted on Dut's Grindz and Good Times on OC16, this BBQ pizza offers an umami-rich twist. It features sautéed cremini mushrooms paired with a delightful sweet-savory hoisin BBQ sauce, all atop a Neapolitan-style crust crafted from King Arthur's 00 pizza flour.

Recipe Overview

Serves: 2–4 | Makes: Two 10–12" pizzas
Prep Time: 15 min (plus 12-24 hours for dough resting)
Cook Time: 10–15 min


Use your favorite pizza dough recipe or store-bought dough. For this version, I used King Arthur Baking Company’s Neapolitan-Style Pizza Crust made with their 00 Pizza Flour. It creates a light, chewy crust that’s perfect for high-heat baking.


Hoisin BBQ Sauce

Ingredients:

  • 3 tbsp hoisin sauce
  • 2 tbsp your favorite BBQ sauce (sweet or smoky)
  • 1 tbsp soy sauce
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • 1 clove garlic, grated
  • Optional: pinch of chili flakes or dash of sriracha for heat


Toppings & Assembly

Ingredients:

  • 16 oz cremini mushrooms, sliced
  • 3 tbsp olive oil or butter
  • Pinch of salt
  • 1 1/2 cups shredded mozzarella (or blend of mozzarella & provolone)
  • Fresh microgreens for garnish
  • Crushed chili flakes (optional)


Instructions for sauce:

  1. In a small saucepan over low heat, combine all sauce ingredients.
  2. Simmer for 3–5 minutes, stirring until smooth and slightly thickened.
  3. Let cool before spreading on the dough.


Instructions for toppings and assembly:

  1. In a skillet over medium-high heat, sauté mushrooms in olive oil with a pinch of salt until browned and tender (5–7 min). Set aside.
  2. Preheat your oven to 500°F+ or as hot as it will go. If using a pizza stone or steel, place it in the oven while it preheats.
  3. On stretched pizza dough, spread a thin layer of hoisin BBQ sauce.
  4. Top with sautéed mushrooms and shredded cheese.
  5. Bake for 7–10 minutes or until crust is puffed and golden and cheese is melted and bubbly.
  6. Garnish with fresh herbs and microgreens. Enjoy!


Microgreens featured from Keiki Farms




Deep-Fried Shrimp-Stuffed Bao

As highlighted on Dut's Grindz and Good Times on OC16, crispy on the outside, juicy on the inside, these bao buns are stuffed with a savory shrimp filling and served with a bright and yuzu miso dipping sauce.

Recipe Overview

Serves: 4–6 | Makes: 8–10 stuffed bao
 Prep Time: 20–30 min
 Cook Time: 10–15 min
 Total Time: ~45 min


1) Shrimp Filling

Ingredients:

  • 1 lb raw shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 green onion, finely sliced
  • 1 tsp grated ginger
  • 1 tsp soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1/4 cup finely chopped micro radish greens (or substitute with arugula or radish tops)

Instructions:

  1. Finely mince shrimp by hand or pulse in a food processor until a coarse paste forms.
  2. In a bowl, mix shrimp paste with garlic, green onion, ginger, soy sauce, sesame oil, salt, pepper, and micro radish greens.
  3. Stir until well combined and set aside.


2) Bao Buns

Ingredients:

  • 8–10 bao buns, available at most Asian grocery stores, restaurants, or make them yourself

Instructions:

  1. Gently open each bun and spoon in about 2 tbsp of the shrimp mixture or until filled. Press into a bowl of sesame seeds to coat the shrimp.
  2. Optional: freeze for 10–15 minutes before frying to help hold shape.


3) Frying

Instructions:

  1. Heat neutral oil (vegetable, canola, or peanut oil) in a deep pot or fryer to 350°F (175°C).
  2. Carefully lower 2–3 stuffed buns into the hot oil at a time. Do not overcrowd.
  3. Fry for 3–4 minutes per side or until golden brown and cooked through.
  4. Remove and drain on a wire rack or paper towels.


4) Yuzu Miso Dipping Sauce

Ingredients:

  • 2 tbsp white miso paste
  • 1 tbsp yuzu juice (or substitute with lemon juice if unavailable)
  • 1 tsp honey or maple syrup
  • 1 tsp soy sauce
  • 2 tbsp warm water (adjust for desired consistency)

Instructions:

  1. Whisk together all ingredients until smooth.
  2. Taste and adjust sweetness, saltiness, or acidity as desired.
  3. Serve alongside crispy bao for dipping.



Microgreens featured from Keiki Farms