Meet my new favourite pizza recipe. It features a mouth-watering balance of sweet, spicy, tangy and savoury Asian flavours that you will not be able to get enough of, I assure you! A definite crowd-pleaser, this pizza is such a great way to wow your household or guests with flavours that they may not have tried as yet. (Confession: my guy thinks he doesn’t like ricotta cheese and cabbage, but had 3 slices because I didn’t tell him what was on it, hehehe…). Be sure to have enough ingredients for more than one pizza, trust me.
Ingredients
Spicy Soy Drizzle
| 2 Tbsp | light soy sauce |
| 1 Tbsp | fresh ginger, minced |
| 1 clove | garlic, minced |
| 3 tsp | sugar |
| ¼ tsp | chili flakes |
| 3 Tbsp | rice vinegar, unseasoned variety |
Pizza
| 1/3 Cup | kimchi, chopped |
| 1/3 Cup | ricotta cheese, traditional style |
| 1/3 Cup | mozzarella, grated |
| 1-2 | lap cheong sausages (available at Asian supermarkets), thinly sliced |
| 1 | pizza crust, store-bought |
| sriracha sauce, for garnish | |
| 2 stalks | green onion, green parts only, sliced thinly on diagonal, for garnish |
| black sesame seeds, for garnish |
Directions
- To make the spicy soy drizzle, add all ingredients to a small saucepan over medium-low heat (depending on your stove, you may have to increase or reduce the temperature slightly). Simmer and reduce until syrupy. Strain and reserve in a very small bowl or mini squeeze bottle until it’s time to eat.
- For the pizza: in a small bowl, stir together the kimchi, ricotta and mozzarella cheeses until incorporated. Spread generously over the pizza crust, leaving a border around the perimeter. Top with lap cheong and transfer to oven, directly onto the oven rack. Bake until cheese is melted and crust is crisped. Garnish with sriracha, soy drizzle, green onion and black sesame seeds. Slice and serve immediately.
- Enjoy!
