Mala Pizza with The Vegetarian Butcher NoMeatballs
This fiery red mala pizza is bound to tingle your tastebuds! Filled with ingredients found in Mala Xiang Guo – broccoli, oyster mushrooms, and tomotoes – together with The Vegetarian Butcher’s NoMeatballs sitting atop a bed of cheesy mozzarella and mala sauce makes the perfect blend of savoury and spicy.

Ingredients
Mala Pizza with The Vegetarian Butcher NoMeatballs
Calculate Dish Cost
Mala Sauce

Mala Meatball Pizza and Toppings
Mala Sauce
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Corn Oil 20.0 g
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Garlic, minced 40.0 g
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Ginger, minced 40.0 g
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Red Peppercorn 4.0 g
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Mala Paste 80.0 cl
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Sugar 40.0 g
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Green Peppercorn Oil 8.0 g
Mala Meatball Pizza and Toppings
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Pizza Dough 100.0 g
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Mala Sauce 100.0 ml
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Mozzarella Cheese 60.0 g
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King Oyster Mushrooms, sliced 30.0 g
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Broccoli, halved 30.0 g
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Capsicum, cubed 20.0 g
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Cherry Tomatoes, cut in half 20.0 g
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Spring Onions 1.0 g
Preparation
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Mala Sauce
- Heat up oil in a sauce pot and sweat the garlic, ginger, and peppercorn until fragrant.
- Fold in Knorr Pronto Tomato, mala paste, chilli powder, sugar, and bring to boil.
- Simmer for 2 mins and fold in green pepper oil. Stir well.
- Heat up oil in a sauce pot and sweat the garlic, ginger, and peppercorn until fragrant.
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Mala Meatball Pizza and Toppings
- Assemble pizza and add the toppings.
- Bake at 200°C for 6 - 8 mins, or till pizza turns golden brown.
- Garnish with spring onions. Ready to serve.
- Assemble pizza and add the toppings.