Salt & Chilli? Good. Pizza Crunch? Gooood. Salt & Chilli Pizza Crunch?.... you get it.
Cut the pizza into 4 equal pieces. Heat the oil for deep frying to around 180c. At the same time, heat a large wok or frying pan over a medium heat.
In a large bowl, add plain flour, corn flour, bicarbonate of soda, sea salt, black pepper, vegetable oil and beer. Whisk thoroughly until a smooth, thin batter is created, adding a little more beer as necessary. Keep the batter cold in the fridge until ready to use.
Fry the pizza slices in batches if necessary: When the oil is hot, carefully dip each pizza slice into the batter until fully coated. Place the pizza slices into the hot oil cheese side down and fry for around 1 minute. Carefully flip the pizza slices over and fry for a further 1 minute. Remove the battered pizza from the pan, drain excess oil on kitchen paper and set aside.
To the hot dry wok, add the red onion, spring onion, carrot, garlic, green chilli, red chilli and crushed chilli flakes. Add the flavoured oil and stir-fry the ingredients for around 1 minute. Add the salt & chilli seasoning and stir-fry for a further 1 minute. Add the pizza slices, mix gently and finish with rice wine before serving.
Most supermarkets sell 'basic' or 'value' range pizzas which work well for this dish. Flavoured oil is used in Chinese takeaways to finish dishes with an aromatic mix of onion, garlic and star anise flavours, alternatively chilli oil or sesame oil may be used.
Salt & pepper mix can be purchased from Chinese supermarkets, or alternatively you can find a recipe for it .