There’s a pizza for everyone. I really believe that.
It’s one of those things you can pretty much top with absolutely anything you like, experimenting toppings to the ends of your imagination. You can even go with themes, such as Arabian style pizza (with figs and feta), German style pizza (with German sausages), Japanese (with crabmeat and nori) or Korean style (with kimchi perhaps). Or just an Asian style pizza in general like this one!
The great thing about pizza these days is that it’s no longer just about savoury flavours anymore. With the increasing popularity of dessert pizzas (which I am excited to make at home soon) pizza has officially become an any-part-of-the-meal food item. And the world is a better place thanks to that!
Time has given a lot of benefit to pizza-making in general, because apart from the toppings there are plenty of crusts and bases now as well—- thick crusts, thin crusts, cheese-stuffed crusts, sausage-stuffed crusts. Name it! This Asian style pizza recipe uses a flour tortilla base for a thin and crisp pizza that’s the size of a mini-pizza, basically something you can go solo with.
The sauce isn’t tomato-based or olive oil-based or pesto-based either. It’s an interesting sauce that’s infused with Asian sweet-chilli flavours, giving a bit of bite and tang to it. Topped with salmon and spicy mangoes for a refreshing twist, it’s an interesting blend of textures and flavours that will have you realizing exactly what “party in your mouth” means!
The interesting thing about this pizza recipe is the fact that it has you making a sauce packed with sweet and spicy Asian flavours. It’s also peanut butter based so there’s a slight nutty quality to the sauce that kind of plays nicely with the garlic and ginger.
This is the same sauce you will use for your pizza, not to mention you also rub some of this on your salmon and use it to cook your veggies a bit before topping them on the pizza to bake. Make sure you give the sauce a taste and season it to your liking.
But I have to be honest… Do you know what really sealed the deal for me with this pizza? The spicy mangoes! I am a huge lover of Philippine mangoes in particular, plus a huge lover of spicy things, so you add the two together and top the mix on pizza and BOOM! It suddenly made so much sense for me. Spicy mangoes. How come I never ate it like that before?!
This pizza is like a cross between a dessert pizza and a normal savoury one. And take note, the savoury, spicy, and sweet mix all together in an actually pleasant way. I know stuff that tries to be too many flavours at once doesn’t always work but the warm punhcy pizza eaten with spicy juicy mangoes has its own unique charm. Oh, and you can totally eat this in the form of a tortilla wrap/roll as well!
I think I’m up for another bowl of spicy mangoes. By the way, to my international readers: If you can get hold of Philippine mangoes I highly urge you to try them. Pizza or no pizza, chilli or no chilli, just slice them horizontally into three portions as close to the seed as you can and scoop out with a spoon. Mango heaven, I tell ya!
Sweet Chilli Salmon & Mango Tortilla Pizzas
Makes 6 tortilla pizzas
For the Sweet-Chilli Sauce
- ¾ cup Thai sweet-chilli sauce
- ¼ cup soy sauce
- 2 Tablespoons dark brown sugar
- 1 Tablespoon peanut butter
- ½ cup coconut milk
- 2 Tablespoons rice vinegar
- 1 lime, juiced
- 1 clove garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- ½ teaspoon pepper, or more to taste
For the Tortilla Pizzas
- 4 tablespoons olive oil, divided use
- 500 grams salmon fillets
- 2 cups chopped napa cabbage
- ¾ cup shredded carrots
- 1 red bell pepper, sliced thinly
- ½ cup chopped peanuts, optional
- 6 6 to 8-inch homemade or store-bought flour tortillas
- 230 grams 8 ounces mozzarella cheese, shredded
- Frech cilantro or basil, for topping
For the Spicy Mango Topping
- 2 mangoes, peeled, pitted, and diced
- 1 red bird's-eye chilli, seeded and diced
- ½ lime, juiced
- Small drizzle of sesame or olive oil
- Pinch of cayenne pepper
- Pinch of salt
Make the sauce
- 1. In a saucepan over medium high heat, combine all the ingredients for the sauce. Bring to a boil, then reduce heat and simmer 5 to 10 minutes or until sauce has thickened slightly. Remove from heat and set aside.
Prepare the pizza toppings
- 2. Place the salmon on a plate and rub with 1 tablespoon of olive oil. Gently rub 2 to 3 tablespoons of the sauce on the salmon.
- 3. Heat a medium skillet over medium-high heat and add a tablespoon of olive oil. Once hot, add the cabbage, carrots, and red pepper. Stir fry for 2 minutes and then drizzle about 2 to 3 tablespoons of the sauce. Toss well and continue to cook until the veggies are tender. Remove the veggies from the pan.
- 4. Reduce the heat to medium and add another tablespoon of olive oil. Place the salmon fillets around the skillet. Sear the salmon briefly, around 3 to 4 minutes. Flip and cook other side for another 4 to 5 minutes or until the salmon reaches your desired doneness. Chop the salmon into bite-sized pieces.
- 5. Preheat oven to 350°F (180°C). Place flour tortillas on a parchment-lined baking sheet.
- 6. Dividing the toppings evenly among the tortillas: spread sauce on top; then sprinkle half the cheese among the six tortillas. Sprinkle the cooked veggies and salmon bites. Finally, top the tortillas with the remaining cheese.
- 7. Bake tortilla pizzas in the oven for about 10 minutes, or until the cheese has fully melted and the tortilla is crisp.
- 8. Meanwhile, in a small bowl, gently toss together all ingredients for the Spicy Mango Topping.
- 9. Once the pizzas are ready, top with the spicy mangoes and some fresh cilantro or basil. Slice each tortilla into four wedges then serve immediately while hot.
Let’s consider this a moment for seafood dishes to make their presence felt in our house. In this instance, it’s in the form of a tasty Asian style pizza.