Lab is an Isan style dish made with spices and toasted rice. Gung Pa means prawn & seafood and this pizza is an adaption of that Thai dish to a western pizza. Choose a mild cheese, or mozzarella, so as not to detract from the spicy seafood taste.
30 gms Prawns
30 gms Fish Mince
1 Tablespoon Fish Sauce
1 Tablespoon Dried Flaked Chillies
1 Teaspoon Salt
1 Tablespoon Lemon Juice
1 Tablespoon Toasted Rice Pounded
1 Tablespoon Chopped Red & Green Chillies
10 gms Chopped Coriander Leaves
10 gms Chopped Mint Leaves
10 gms Chopped Celery
1 Tablespoon Chopped Lemon Grass
1 Tablespoon Chopped Spring Onion
50 gms Grated Mild Cheese
Ingredients for Dough
100 gms Wheat Flour
1 Tablespoon Yeast
1 Tablespoon Oil
1 Level Tablespoon Sugar
1/4 Teaspoon Salt
1. The Base: Mix the yeast with the sugar and 2 tablespoons of water, mix and leave it to start for 5 minutes.
2. Mix the flour, oil, the yeast mix, salt and enough water to form a dough. Add the water a little at a time, and mix until the flour forms a stiff dough.
3. Knead the dough (pull and fold it repeatedly) to strengthen it.
4. Cover with damp kitchen paper and leave in a warm area for the dough to rise. I leave it for 30 minutes in the sun while I prepare the topping.
5. Chop the prawns and fish mince finely and put into a frying pan.
6. Add all the other topping ingredients and fry for 5 minutes.
7. Put the oven on to 200 degrees celsius to preheat, and cover a tray with tinfoil, or use a pizza stone.
8. Roll the dough into a pizza shape, place on the foil and precook for 5 minutes.
9. Add the topping mixture, cover with grated cheese and cook in the oven to your own preference. I like to cook pizzas only until the cheese has properly melted, other people prefer to brown their pizzas.