Tried something new… Potsticker Pizza? Or something…
The dough was a 3 day ferment sourdough… Sauce was 7/11 tomatoes with Korean gochugaru, fresh garlic, chili flake, salt/msg and sugar.
The sausage I blended in fresh garlic and ginger, white pepper, gochugaru, salt/msg and a dark mushroom soy sauce.
After sauce was applied, a few ounces of low moisture mozzerella.
Added a fairly large handful of thinly chopped cabbage tossed in salt and sesame oil next, along with my homemade kimchi (strained/dried a bit to remove moisture). Added some finely chopped carrots, as well.
Lastly, the sausage was added (raw) and it was baked. Finished with white and black sesame seed and chopped fresh garlic scapes (green stem).
A fun pie to finally do and it turned out just heavenly. It was insane just how good this thing was and absolutely will be in my typical rotation for a specialty pie!
by ruppert777x
1 Comment
Looks excellent. Love seeing the fusion pizza and this one looks well executed.