Mini Frozen Pizzas (Black Pepper Beef
Salted Egg Yolk Popcorn Chicken)

Master the art of meal-prep with these versatile mini frozen pizzas. Perfect for quick lunches, these crusts are par-baked and ready for your favorite custom toppings.

Ingredients

• 300 g bread flour
• 4 g low-sugar yeast
• 25 g caster sugar
• 10 g melted butter
• 165 g water
• 4 g salt
• 300 g beef
• 260 g popcorn chicken
• 4 salted egg yolks
• 500 g white mushrooms
• 1.5 bell peppers
• 1 onion
• 2 tomatoes
• 4 cloves garlic
• to taste shredded mozzarella cheese
• to taste black pepper sauce
• to taste ketchup
• to taste soy sauce
• to taste oyster sauce
• to taste starch
• to taste oil
• to taste sugar
• to taste salt
• to taste black pepper
• to taste white liquor
• to taste corn
• to taste peas

Instructions

1. 1Slice the onion

   

   Begin by preparing the aromatics. Take half of a white onion and carefully slice it into small pieces on a wooden cutting board. This will be used to build the flavor base for both the pizza sauce and the beef topping.

   Tip: Ensure your knife is sharp to make clean cuts without slipping on the smooth layers of the onion.
2. 2Dice the tomatoes

   

   Next, take the fresh red tomatoes and dice them into small chunks on the cutting board. Dicing them finely will help them break down quicker when you cook the pizza sauce, resulting in a smoother texture.

   Tip: Use a serrated knife if your tomatoes are particularly soft to avoid squishing them while cutting.
3. 3Cube the beef

   

   After soaking the beef to remove excess blood and patting it dry, place it on the cutting board and slice it into small, bite-sized cubes. Cutting uniform pieces ensures that the beef cooks evenly later on.

   Tip: Slightly freezing the beef before cutting makes it firmer and much easier to dice into neat cubes.
4. 4Marinate the beef

   

   In a metal bowl, combine the diced beef with 2 spoons of soy sauce, 2 spoons of oyster sauce, 1 spoon of starch, 2 spoons of oil, half a spoon of sugar, a pinch of salt, black pepper, and a small amount of white liquor. Mix thoroughly using a gloved hand and allow it to marinate for 30 minutes to develop flavor.

   Tip: If you prefer a stronger flavor profile, you can add a little extra salt to the marinade.
5. 5Sauté the aromatics

   

   Heat oil in a pan, then add the chopped garlic along with the diced onion. Sauté the aromatics over medium heat until they become fragrant and softened. This will form the flavorful base for our homemade pizza sauce.

   Tip: Stir continuously to prevent the garlic from burning, which could introduce a bitter taste to the sauce.
6. 6Simmer the pizza sauce

   

   Add the diced tomatoes to the pan with the sautéed onions and garlic. Season the mixture with ketchup, sugar, salt, and black pepper. Stir everything continuously and let it cook down until the tomatoes break apart and form a rich, thick pizza sauce.

   Tip: If your tomatoes arent very juicy, you can add a small splash of water to help them break down.
7. 7Stir-fry the beef

   

   Heat oil in a pan over medium-high heat. Add the marinated beef cubes and stir-fry until the meat is browned and cooked through. Remove the beef from the pan and set aside for later use in the pizza assembly.

   Tip: Ensure the pan is sufficiently hot before adding the beef to get a nice sear on the meat.
8. 8Prepare Salted Egg Yolk Popcorn Chicken topping

   

   In a pan with heated oil, add 4 previously baked salted egg yolks. Stir-fry until they are soft and mashed into a paste. Add 260g of air-fried popcorn chicken and toss until the chicken is evenly coated with the salted egg yolk mixture.

   Tip: Make sure the salted egg yolks are well-mashed before adding the chicken to ensure a smooth, uniform coating.
9. 9Prepare the pizza dough

   

   Combine 300g bread flour, 4g low-sugar yeast, 25g caster sugar, 10g melted butter, 165g water, and 4g salt in a stand mixer bowl. Mix all ingredients and knead until the dough becomes smooth.

   Tip: Ensure the yeast is fresh to help the dough rise properly during fermentation.
10. 10Shape the pizza crusts

    

    After dividing the dough into 45g portions and resting them for 30 minutes, take a portion and flatten it. Place it into a 4-inch paper tray and gently push and stretch it until it forms a uniform round shape covering the bottom of the tray.

    Tip: Take your time pushing the dough to the edges of the tray to ensure an even crust thickness.
11. 11Prepare crusts for baking

    

    After shaping the dough in the paper trays, use a metal fork to poke holes across the bottom of each crust. This prevents the dough from bubbling excessively during the pre-baking process.

    Tip: Prick the dough thoroughly but carefully so you dont tear through the paper tray base.
12. 12Par-bake the crusts

    

    Transfer the shaped pizza dough in their paper trays into a preheated oven. Bake at 180°C for 8 minutes to set the structure before adding any toppings. This par-baking phase prevents the dough from becoming soggy once the sauces are applied.

    Tip: Baking the crusts empty first is essential for meal-prep frozen pizzas to ensure they maintain a crisp bottom when reheated.
13. 13Apply the black pepper base

    

    For the black pepper beef flavor, use a pastry brush to spread a generous layer of dark black pepper sauce evenly across the bottom of the par-baked crust. Follow this by sprinkling a base layer of shredded mozzarella cheese to act as a barrier and bind the toppings.

    Tip: Leave a small rim around the edge of the crust unsauced to create a clean, crispy border.
14. 14Add the beef toppings

    

    Layer the cooked diced beef evenly over the cheese base. Use chopsticks to arrange sliced white mushrooms, diced colorful bell peppers, sweet corn kernels, and peas across the pizza. Distribute the ingredients so every bite gets a balanced mix of meat and vegetables.

    Tip: Make sure your vegetables are diced to a uniform size so they heat through evenly when the pizza is finally air-fried.
15. 15Spread the tomato base

    

    For the salted egg yolk popcorn chicken flavor, spoon the cooled, homemade tomato pizza sauce onto a fresh par-baked crust. Spread it out evenly in the center, preparing the savory foundation for the next set of ingredients.

    Tip: Ensure the homemade sauce is thick and well-reduced; a watery sauce will make the crust soggy during freezing and reheating.
16. 16Add the popcorn chicken

    

    Over the tomato sauce, add a base layer of shredded cheese and sliced white mushrooms. Then, arrange the prepared salted egg yolk popcorn chicken pieces generously on top, completing the layer with mixed vegetables and colorful bell peppers.

    Tip: Since the popcorn chicken is already fully cooked and coated in salted egg yolk, it will crisp up quickly and remain flavorful when the frozen pizza is baked.
17. 17Top with extra cheese

    

    Finish building the pizzas by adding a final, generous layer of shredded mozzarella cheese over the popcorn chicken and mixed vegetables. This top layer will melt beautifully and hold all the heavy toppings securely together when finally baked.

    Tip: Once fully assembled, pack the mini pizzas into airtight bags or containers and store them directly in the freezer for future quick meals.

Storage & Reheating

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Frequently Asked Questions