Chili Crab Sourdough Pizza with Pandan-Infused Mozzarella

Preheat your oven to 220°C (425°F). If using a pizza stone, preheat it in the oven as well. This ensures a crispy crust.

While the oven preheats, prepare the pandan-infused mozzarella. In a small saucepan, gently heat 100ml of water. Add the bruised pandan leaves and simmer for 5 minutes. Remove from heat and let steep for another 10 minutes to fully infuse the water with the pandan fragrance. Strain the water and discard the leaves. Place your sliced or torn mozzarella in a heatproof bowl and pour the warm pandan-infused water over it. Let it sit for 10 minutes, allowing the mozzarella to absorb the subtle pandan aroma. Drain well before using.

Divide the sourdough pizza dough into 4 equal portions. On a lightly floured surface, stretch or roll each portion into a roughly round or oval shape about 8-10 inches in diameter. The sourdough should smell slightly tangy and yeasty.

Brush each pizza base lightly with olive oil.

Spread a generous layer of chili crab sauce evenly over each pizza base, leaving a small border for the crust.

Top the chili crab sauce with the pandan-infused mozzarella slices. Ensure that each slice is distributed well for even flavour.

Carefully transfer the pizzas to the preheated baking sheet or pizza stone. If using a baking sheet, lightly grease it first.

Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots. The aroma of baking sourdough and chili crab will fill your kitchen!

Remove the pizzas from the oven and sprinkle generously with fresh coriander. Allow to cool slightly before slicing and serving.

For home made chili crab sauce: Saute 2 cloves of minced garlic in oil until fragrant. Add 1/2 cup of tomato ketchup, 1/4 cup of chili sauce, 1 tbsp of sugar, 1 tbsp of soy sauce, 1 tsp of cornstarch mixed with 2 tbsp of water. Simmer until thickened, then add the crab meat.