Abalone and Clam White Pizza with Thai Basil Pesto

How to make it

1. Instructions for the Pizza Base:

   1. Mix the yeast in warm water and let it stand for 15 minutes.

   2. Then add the other ingredients and mix well and knead for 10 minutes.

   3. Allow the dough to proof for 1 hour, then move it so it deflates then allow it to proof again for 1 hour.

   4. Cut the dough into 180g portions and roll into balls. Place on a tray dusted with flour and then cover with a damp cloth and keep in the fridge for 2 hours to overnight (you may keep the dough in the fridge for up to 2 days, please make sure the cloth stays damp).

2. Instructions for the Thai Basil Pesto:

   1. Blend all the ingredients together until you get a rough paste. Set aside.

3. Instructions for the Abalone Pizza Sauce:

   1. On high heat, boil the sauce of LKK Abalone in Premium Oyster Sauce and cream until it reduces by 1/2. Then add fried garlic, salt and black pepper to taste. Set aside.

4. Instructions for the Pizza

   1. Pre-heat the oven on Fan Function at 220-250°C.

   2. Roll out the pizza dough onto a sheet of baking paper.

   3. Add a layer of Abalone Pizza Sauce then top with the Mozzarella cheese.

   4. Add Thai basil pesto randomly on the pizza for seasoning.

   5. Place 6 pieces of whole abalone on the pizza evenly.

   6. Cut 2 pieces of abalone into thin slices, and then scatter the abalone slices and clams on the pizza.

   7. Bake for 12-15 minutes until the crust turns dark.