Thursday, February 7, 2013

Pizza Experiment #6: Kimchi Pizza with Bacon on a Beer Bread Crust

This is a dearly beloved brain-child of mine which I believe will have only a handful of lovers, yet for me, it is worth it!

I've lived in South Korea. I've mastered the art of making and fermenting Kimchi. And now I'm bringing the two worlds - East and West - together in a truly delectable fashion.

I was pleased with this pizza experiment. And truth be told, so were our guests (all family...who did visit us in South Korea). Definitely something that has potential to be a 'signature' dish.

And, I tried out another Beer Crust, with much success!


Raised Beer Bread Pizza Crust:

You can either throw these ingredients into your bread machine per bread machine directions (our machine requires wet ingredients on bottom). Or you can follow these simple directions:

Mix together 4 cups Flour, 2 1/2 tsp. Active Yeast, 1 tsp. Baking Powder, and 1 1/2 tsp. Salt. Add to these dry ingredients 2 Tbsp. Olive Oil and 1 1/2 cups Beer, mix together.

Turn out onto a floured surface and knead about 10-15 minutes.

Place in lightly greased bowl, cover and let rise until about doubled 2-3 hours. Proceed as with other crusts.

For the 'sauce', I heated up a bit of Sesame Oil before tossing in some fermented Kimchi, Soy Sauce and Go-ju-chang (Korean red pepper paste). This was then spread on the crust, topped with Mozzarella Cheese and Green Onions.


Definitely unique and ultimately, delicious!

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