I'm in the mood to make a Korean inspired pizza. The dough (Alton Brown's recipe) is aging in the fridge as we speak.
Here are some of my thoughts as far as toppings/flavors:
b) Sprinkle w/thinly sliced kimchee after the pizza is cooked
c) shredded nori flakes
d) marinated mung bean sprouts (spicy or not)
f) A gochujang glaze
g) Sauteed spam and kimchee
Obviously I would not put all of these ingredients together on a single pizza. I was thinking bulgogi w/scallions and a nice gochujan glaze drizzled on top; the spam and kimchee on another. Other than that, I'm kind of stumped on how to let the flavors come together.
I'm assuming I would probably go light on the cheese, maybe just a simple mozzarella/provolone shred on top of the the pizza?
More importantly, any thoughts on how to do the sauce? I can't imagine a regular tomato-based pizza sauce would work.
Thanks in advance!
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