Sunday, March 25, 2012

Kimchi Pizza

Photo by shantilly picnic

One of the best parts of making pizza at home is you can LITERALLY (I love Chris Traeger) do anything you want with it. You have complete artist license. So I was trying to come up with something special for Steve-o's last pizza night before heading off to China for 20 days. I thought an asian themed pizza would be appropriate... but what? Crunchy asian noodles or maybe pickled veggies with sesame (inspired by one of our favorites, vegetable pancakes at M Noodle)? Then it hit me. How have we not even scratched the surface of fermented veggies on pizza?? Everyone in our apartment loves kimchi. Why not put it on a pizza?! Ok so that was the jump off point. Next we had to figure out what other toppings would compliment the kimchi. I was really excited at this point so first I went to Brooklyn Kitchen to get some ideas (picked up some Arirang Mahk Kimchi and some delicious farm fresh eggs) then I started a brainstorm skype session with Steve. After going back and forth for a solid 30 minutes we came up with this.

Kimchi - Seseame Oil - Pecorino - Egg - Parsley - Scallions - Sesame Seeds

Photo by shantilly picnic

It was definitely our most unique tasting pizza to date. Soon I hope to be making my own kimchi at home, but until then this Arirang Kimchi is pretty damn good. So, with all great pizza, let's start with the crust. This time I used the dough formula below. Your percentages are going to vary depending on what type of flour you're using, how wet your starter is, and how hot your oven gets. This works well for our conditions but I would encourage you to play around with it. You can find the complete dough methodology here along with oven instructions.

Makes five 13" pies

850 g ap flour (about 6 3/4 cups)
550 g spring water, room temp (about 2 1/3 cups)
30 g kosher salt (about 5 tsp)
100 g sourdough starter (about 1/4 cup)
8 g instant dry yeast (about 3 tsp)

Photo by shantilly picnic

Once the dough is stretched and transferred to the hot pan, brush it lightly with sesame oil (it goes a long way), cover the entire surface with kimchi, and shave some aged pecorino cheese on top. The sharp sheepy flavor of the pecorino stands up nicely to the kimchi and sesame. I baked it at 500 for a couple minutes just until I thought the crust had risen to its full potential, then I pulled it out and cracked a few eggs on top. Finish it in the broiler for a minute, just until the egg whites set and the crust gets slightly charred.

Toss some fresh picked cilantro with thinly slices scallions, toasted sesame seeds and a little evo and lemon juice. Scatter the cilantro-scallion herb mix on top of the pie and serve hot.

Photo by shantilly picnic
Photo by shantilly picnic

Guest Pizza!

Since we always have a revolving door of guests joining us at pizza night, we decided to start a new tradition. Each week we'll invite our guest to come up with one of the pizzas. It can be a classic, something they've seen on past pizza posts or something wild that they've always wanted to try. Last week, our friends Mitch and Elise concocted a delicious pie with the works! Tomatoes, garlic, mozz, mushrooms, olives, bell pepper, and fresh basil.

Photo by shantilly picnic

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