Korean-inspired Pizza with Bulgogi Beef and Kimchi


Bulgogi Beef

1/4 lb beef, thinly slice
1/2 tsp salt
2 tsp sugar
1/2 tsp black pepper
2 Tbsp sesame oil
1 tsp garlic powder
2 Tbsp fresh ginger, chopped
1/2 cup pear puree
2 tsp chilli powder
3 Tbsp soy sauce
3 Tbsp olive oil

Spicy Mayonnaise

1/2 cup sriracha
1 cup mayonnaise


13-inch pizza dough
1/2 cup spicy mayonnaise
1/2 cup mozzarella cheese
1/4 cup bulgogi beef
1/2 cup red onions, chopped
1/2 cup green peppers, sliced
2 Tbsp spicy mayonnaise
1/4 cup kimchi
1/8 cup green onions
1 Tbsp white sesame seeds, toasted


  1. To make the bulgogi beef, combine all ingredients in a bowl until marinade is well mixed. Add beef slices to marinade, cover and refrigerate, 2 hours to 1 day.
  2. In a large skillet, heat 1 Tbsp sesame oil over medium high heat.
  3. Cook the marinated meat in a single layer until cooked through, about 5 minutes. Set aside.
  4. to make the spicy mayonnaise, combine the mayonnaise and sriracha sauce, and mix until evenly blended. Set aside.
  5. Sheet out pizza dough onto 13-inch pan.
  6. Spread spicy mayonnaise evenly onto dough, then sprinkle on mozzarella cheese, and top with bulgogi beef, green peppers and red onions.
  7. Bake at 425°F oven for 15 minutes. Remove from oven, and let rest for 5 minutes. Add kimchi, green onions and finish with white sesame seeds before serving.

Makes 1 (13-inch) pizza.

Source: ciao!


Fast Pizza with Home-made Crust


1-1/4 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 tsp dried oregano
1/4 tsp salt
1 cup milk
1/4 cup butter, melted


2/3 cup pizza sauce
1-1/2 cups diced vegetables (approx.)
1/2 cup diced lean ham (optional)
1-1/2 cups shredded Mozzarella cheese


  1. Place a large baking sheet upside down on middle rack of oven and preheat oven to 425°F (220°C).
  2. Butter 1 or 2 more large baking sheets.
  3. To make the crust, in a large bowl, combine all-purpose and whole wheat flours, baking powder, oregano and salt.
  4. Pour in milk and butter. Stir with a fork until soft dough forms.
  5. Turn out onto lightly floured surface and knead a couple of times just until smooth. Divide into 6 pieces.
  6. Roll or pat 3 pieces into 6-inch circles and place on prepared baking sheet.
  7. Add topping. Spread pizza sauce on each crust, leaving 1/2-inch border. Sprinkle with ham and vegetables as desired. Sprinkle with half of the cheese.
  8. Place pizzas on baking sheet on top of the hot baking sheet in oven. Bake for 12 to 15 minutes or until crust is golden, toppings are hot and cheese is bubbling.
  9. Repeat with remaining 3 pizzas. If you don’t have another baking sheet, leave pizzas on the work surface while you add toppings and reuse the prepared baking sheet when first batch is done (there’s no need to let it cool).

Cooking Tip

Preheating a baking sheet helps make a crispy pizza crust. Use a pizza stone instead if you have one. If you have perforated pizza pans, you don’t need the hot baking sheet.

Makes 6 pizzas.

Source: Dairy Farmers of Manitoba

Indian-style Pizza with Chicken Tikka Masala on Nan Bread


2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread


  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education

Breakfast Croustades


1 stale large white loaf
5 oz butter, melted
4 rashers smoked streaky bacon
4 cherry tomatoes
4 cocktail sausages
1 tbsp vegetable oil
6 button mushrooms, halved
4 quail eggs
parsley sprigs to garnish


  1. Preheat the oven to 375ºF.
  2. Cut crusts off bread to give a 3 x 3 x 10-inch rectangle. Cut into 4 equal slices measuring 3 x 3 x 2½-inch. Score a 2 x 2-inch square in the centre of each bread cube, leaving a 1/2 inch border.
  3. Work a knife round the central square, cutting down to within 1/2 inch of base and remove the inner square of bread and use to make breadcrumbs.
  4. Brush the cubes with melted butter and bake in the oven for 15 minutes until they are crisp and golden.
  5. Roll up the bacon and secure with cocktail sticks. Thread on tomatoes and grill under a preheat grill for 4 to 5 minutes until cooked. Fry the sausages in the oil until brown, then add the mushrooms and continue cooking for a further 2 to 3 minutes.
  6. Plunge the eggs into boiling water for 2 minutes. Refresh in cold water and remove the shells.
  7. Arrange the bacon rolls, tomatoes, sausages, mushrooms and egg in the bread croûte. Garnish with parsley and serve.

Makes 4 servings.

Source: Breakfasts and Brunches

Pizza with Potato


6 oz potato, peeled and diced
2 tbsp butter or margarine
4 oz self-rising flour
1 tbsp milk
2 to 3 tbsp olive oil


1 onion, peeled and thinly sliced
1 to 2 cloves garlic, crushed
2 oz button mushroom, sliced
2 to 3 oz pepperoni, thinly sliced
2 to 3 large tomatoes, sliced
1 tsp freshly chopped thyme or oregano
2 oz mozzarella cheese
1/2 cup grated cheddar cheese


  1. Cook potato in boiling salted water for 10 to 15 minutes until tender. Drain.
  2. Mash potato or puree in a food processor. Add butter and seasonings to taste and mash until smooth. Gradually work in flour and milk to give a fairly stiff dough. On a floured surface, roll out to a round about 8 inches in diameter.
  3. Heat a tbsp oil in a non-stick pan. Fry pizza base gently for 7 to 8 minutes or until underside is well browned.
  4. Heat remaining oil in a pan and fry onion and garlic until beginning to turn brown. Add mushroom and fry for a few minutes longer.
  5. Spoon onion mixture over base, and cover with pepperoni, tomato and herbs. Place mozzarella slices on top and sprinkle with grated cheddar. Place under a grill and cook until cheese is melted and browned. Cut into wedges and serve.

Makes 4 servings.

Source: 50 ways with potatoes

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