I am encouraged every time I browse for recipes on Facebook, other sites, and all the TV cooking shows with websites. In most food bloggers site, I am seeing amazing creation food by home-cook food bloggers, professional cooks, and chefs publishing , sharing, and teaching on you tube.

A friend name Touche from church brought this sour cream, spinach and kewpie mayo dips as our breakup for the year group thing. I am so keen to try it, she told me the recipe. And as usual, I love to recreate any recipe to my liking and to suit my family intakes.

Well, my pizza creation is simple, easy and quick meal. This pizza is made with a twist instead of using pizza dough I have replace it with flat bread, replace tomato paste with sour cream, spinach and kewpie mayo spread.

So, to called it my own pizza, I have something borrowed and changed; something new, something good and perfect pizza night dinner. My pizza is delicious, creative, creamy and flavoursome. Let’s cook!!

Ingredients

Kewpie sour cream spinach spread

130 g Kewpie mayonnaise
100 g sour cream
4 blocks frozen organic spinach, thawed
1 Tsp garlic powder
1/2 Tsp ginger powder
1/8 Tsp lime juice
salt
white pepper
a tiny pinch of nutmeg (opt)

Pizza dough and toppings

2 spinach and herbs flat breads
half-length wise eggplant, cut to bite size
150-180 g ham diced, bought
leftovers garlic sticks cooked in chilli oil
6 Roma tomatoes, quartered
Cheddar, Mozzarella and Parmesan cheese

Method

Preheat oven 200 degrees C. Mix all the Kewpie ingredients in a medium size bowl except spinach. Blanch spinach in hot boiling water in a pot with a sieve. Drain dry on paper towel, then add into the Kewpie mixture and mix to incorporated well.

Place cut eggplants on a steamer basket and steam it until slightly cook about 5-8 minutes. Remove and set aside to cool. Keep warm with foil. Then line baking tray with the same foil. Lay one flat bread and spread Kewpie mixture all over leave 1/4 mm from the edges.

Next place the second flat bread over it. Ladle some Kewpie mixture over and gently spread them all over. Not too close to the edges. Now lined eggplant in a circle and cover all the Kewpie spread. Now add the quartered tomatoes, leftovers garlic sticks and scattered the ham. Then the cheeses and a few more dollops of Kewpie mixture on top. Baked it for about 20-25 minutes until golden brown and cheeses had melted. Serve with sweet white wine.

Note: Oven temperature may vary. You may need less temperature or more; less or more time depending on pizza dough and ingredients. You may use tomato paste or pesto sauce for your pizza base.

https://helenscchin.com/2019/12/04/ham-and-vegetables-pizza/

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