Chinese Pancake Pizza

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  • 4 Chinese green onion pancakes (frozen, in Asian department), or 4 large flatbreads (about 8-inches in diameter)
  • 1/4 cup hoisin sauce
  • 1/2 cup diced red onion
  • 1/2 cup diced yellow bell pepper
  • 2 ounces (about 1/2 pack) bunashimeji mushrooms, roughly chopped
  • 1/2 pound extra firm tofu, crumbled
  • 3-4 green onions, very thinly sliced


Preheat oven to 400°F.
Line a baking sheet with foil and brush lightly with oil.
Spread about 1 tablespoon hoisin sauce over each pancake, then divide remaining toppings evenly over top.
Bake for 20-25 minutes, or until lightly browned and crispy on bottom.

Recipe from Central Market Mill Creek - Culinary Resource Center
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