LittleMissBacon | A Perth Food Blog

I guess you can tell by now I like my pizza. Cooking Mama China has been kind enough to show me her method of making a pizza that’s the best of both worlds.

Wood fired pizza’s are great because of the charcoal taste and the Thin-n-Crispy bases.

Oven cooked pizza’s on the other hand, have that delicious melted layer of golden cheese and toppings thanks to the grilling component.

Let me show you how the magic is done.

Rolling the Homemade Pizza Dough

Rolling out perfectly shaped pizza bases to fit the pan.

How to Make a Crispy Base

The trick is to cook the base first before assembling and then popping it in the oven to melt. We used a cast iron pan to maximise crispiness.

See?

Once those beautiful bubbles appear in the dough, you then have the option to flip it over so both sides are crispy.

Marinated Prawns and Fish Toppings

This selection of seafood was marinated before being lightly seared. I could taste a hint of chilli, garlic and garden herbs.

The Making of the Prawn and Prosciutto Pizza

The base was firstly brushed with fresh basil infused oil. Then it was scattered with mozzarella cheese, prawns, prosciutto and dollops of homemade pizza sauce. Finally it finished with mini balls of bocconcini and basil leaves.

Then into the over for about 10-12 mins on a pizza stone.

Prawn and Prosciutto Pizza

The finished result with the golden brown crusts!

Prawn and Prosciutto Pizza Innards

Stringy melted deliciousness.

Seafood Pesto Pizza

The base again was firstly brushed with fresh basil infused oil. Then smeared with homemade pesto. It then had the same treatment as the last pizza.A layer of mozzarella cheese, prawns and dollops of homemade pizza sauce. Finally, it is topped with mini balls of bocconcini and basil leaves.

Prawn and Prosciutto Pesto Pizza

The same as the the first Prawn and Prosciutto Pizza with an added layer of pesto sauce.

I think the secret recipe to pizza includes homemade sauces, fresh ingredients, evenly assembling and a fresh out of the oven, straight to your tummy approach.

I’m always on the look out for delicious Vietnamese food and its very hard to stray from my usual which is Tra Vinh. However, when learning that the owner of Phong Vinh is related to the owners of Tra Vinh I thought I’d better give it a try. The menu is very extensive, but there are heaps of pictures to help your decision.

Goi Cuon Tom Thit (Vietnamese Rice Paper Rolls with Pork and Prawns)

$5 approx.

These came out a minute after ordering and that’s my kind of vietnamese restaurant.

Goi Cuon Chao Tom (Vietnamese Rice Paper Rolls with Prawn wrapped Sugarcane)

$5 approx.

These came shortly after.

Che Thai (Iced Thai Drink)

$4.50

Iced Thai drink packed with longan, sea coconut, mixed jellies and coconut milk. Topped with shaved ice and Durian. Note: If you don’t like durian please advise the waitstaff not to put it on top. Even if you try to scoop it off afterwards, the smell still lingers. It was still delicious and thirst quenching though.

Banh Ouc Chao Tom (Rolled Rice Flour Noodles with Sugarcane Prawns)

$10

Usually when I go to a new vietnamese restaurant I always try the Pho to test the authenticity. However, I rarely come across this childhood favourite on a menu. A tasty prawn paste, similar to the texture of thai fish cakes, carefully wrapped around a stalk of sugarcane and is then grilled or deep fried. The patty remains moist and sweet this way. It is served with a generous serving of noodles and nuoc cham. I had to order another serve of the nuoc cham as it was so yummy.

Nuoc Cham is a dipping sauce also known as ‘fish sauce’ commonly served with Vietnamese dishes.

Com Tam (Broken Rice with Pork Chop, Pate and Egg)

$12 approx.

This is to date, is the biggest serving of Com Tam, I’ve seen in Perth. It was tasty too. Somewhere under the mountain of delicious bi is a crispy fried egg and marinated pork chop.

Bi is shredded pork skin and may sound unappetising, but it’s crunchy, textual, nutty and goes great in rolls, rice dishes and noodle dishes – I could eat it by itself!

Bo Kho Noodles (Stewed Beef Noodle Soup)

$12 approx.

Ex-Fatty’s friend had the Bo Kho Noodle soup with combination noodles at no extra charge. There was a mixture of egg noodles and rice noodles. She couldn’t finish it.

Overall, it was a very enjoyable meal. The portion sizes were huge, food was great and the staff did not mind us hanging around for a chat afterwards.

I felt like treating the family with the breakfast of champions since some of us were hungover and some stayed up too late playing cards.

Freshly Squeezed Watermelon Passion

This sunrise of colours and flavours woke everyone up.

Kaya Toast with Butter

I fell in love with Kaya Toast and Butter with Half boiled eggs in Malaysia and I will always remember how when you open up the toast there is a generous knob of butter inside. After a few attempts to replicate this at home I found the secret is to either one: Add the butter after you have finished toasting or two: freeze the butter beforehand.

Kaya is a coconut custard used like a jam in Malaysia and Singapore.

In the background some freshly squeezed Rockmelon and Honeydew Juice.

Half Boiled Eggs

Once the eggs are cracked, some white pepper and soy sauce is added to create the perfect dipping sauce for the Kaya Toast. Similar to Boiled Eggs and Soldiers.

Prosciutto and Rocket Pizza

What to do with leftover pizza dough? Make a salad pizza of course. I started up the mini Weber and pizza stone and made a margarita pizza. Then took it off the pizza stone and added fresh rocket and strips of prosciutto.

It’s only fitting that my first post should feature something delicious, fun and full of bacon bits. It’s Labour Day long weekend so there isn’t a better time to whip out the mini Weber BBQ and try something different. I decided to redeem my Barbecues Galore voucher and bought a pizza stone and spatula set for $39.

My First Ever Pizza Dough (See Recipes)

The Pizza dough could have been better as I had misread the recipe and did not have enough semolina flour nor the resting time for the dough. It did not have those crispy bubble bursts throughout the crust as I would have liked to have achieve. Having said that, everyone enjoyed the flavours of the dough and the smokiness of the coal plus hickory wood which made up for the texture.

The Making of the Meatlovers Pizza

Salami, spicy sausage, ham off the bone and thinly sliced smokey spec bacon.

Meatlovers Pizza

mmm meaty…

Smokey Pizza Stone and a Giant Spatula

You can see the smokiness of the coal and hickory wood which was amazing. This was a Chicken and Bacon pizza with Mushroom Sauce and BBQ Sauce Swirl.

Meatlovers Pizza with Pineapple topped with swirl of BBQ Sauce

The sweetness of the pineapple and the tang of the BBQ went well with the mountain of meat.

Crunchiest Onion Rings

These panko crusted onion rings are finished off with a dusting of chicken salt.

Nutella and Kaya Dessert Pizza topped with Ice Cream

I felt like being creative and made a dessert pizza in the shape of a love heart. By the time I took the photo the ice cream had melted and it makes the pizza look a bit sad. It was indeed a happy pizza as we were all very happy to eat it.