Korean Inspired Bbq Pizza
Ingredients
- 2 tbsp sesame oil
- 2 x 20 oz cans jackfruit in brine (not syrup)
- 1/2 red onion
Bbq sauce
- 1/2 cup low sodium soy sauce
- 2/3 cup brown sugar
- 3 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 1 tsp gochujang
- 2 tsp fresh ginger, minced
- 4 cloves garlic, minced
- 1 tbsp cornstarch
- 1 tbsp water
Gochujang passata
- 1/2 cup crushed tomatoes
- 1 tsp gochujang
Pizza toppings
- 1 lb pizza dough
- 1 red bell pepper
- 1 tbsp sesame seeds
- 4 green onions
- 1 USA Anjou pear
- cilantro leaves
Preparation
Preheat oven to 500°F.
Remove the fibrous parts of the jackfruit from the thick cores.
In a large skillet, heat the sesame oil.
Add the jackfruit meat and cook, stirring occasionally, for about 10 minutes until it begins to crisp.
Add the onion and fry for another 5 minutes.
Whisk together the BBQ sauce ingredients except cornstarch and water in a small saucepan.
Bring to a boil, then reduce heat and simmer for 5 minutes.
Whisk cornstarch with water and add to the BBQ sauce, stirring constantly.
Heat for another minute or two to thicken slightly.
Add half of the BBQ sauce to the jackfruit and cook for a couple more minutes, mashing the jackfruit to absorb the sauce.
In a small bowl, whisk together the crushed tomatoes and gochujang.
Split the pizza dough in two and stretch each piece to about 12 inches on a lightly oiled baking sheet.
Spread the passata on each pizza, then top with jackfruit and red peppers.
Brush the crust with sesame oil and sprinkle with sesame seeds.
Bake for 8 minutes or until golden.
Top the pizza with pears, green onions, cilantro, and a drizzle of BBQ sauce.
