Description
Another great idea from Tieghan Gerards’ newest book, ‘Half Baked Harvest – Quick & Cozy’ – gochujang as the pizza ‘sauce’! This recipe uses a marinated tomato/shallot ‘salad’, gouda and honey to make it a flavor punch surprise. It’s ends up being a bit sweet for us for a dinner situation, but cut into strips this would be an amazing appetizer. I used my oven-baked pizza dough recipe, but you can find raw bread dough at grocery stores now and also pre-baked pizza ‘shells’ at most bakeries. Use what’s easiest, adjust the toppings as you wish and absolutely trust the gochujang – enjoy!
Ingredients
~1 c. cherry or grape tomatoes, halved (or quartered if large)
2 cloves of garlic, grated or minced
1 or 2 shallots, thinly sliced
2 T. olive oil AND 1 T. fish sauce
1 t. EACH oregano AND honey
salt, freshly ground pepper and crushed red chili flakes all to taste
~1 lb. pizza dough
~1/4 c. gochujang
~1 c. grated Gouda AND shredded or torn fresh mozzarella
fresh basil leaves and honey for serving
Instructions
Preheat the oven to 425 and lightly grease the middle of a large baking sheet. Stretch and gently pull the dough into a size as large as possible without tearing it, then lay in on your baking sheet and use your fingers to stretch it out as much as possible. Obviously, you could flour your counter and roll it out but I’ve made pizza like this so many times, I’m at the point of speed with the least amount of mess! Use the back of a spoon to evenly spread the gochuchang over all – as much or as little as you’d like but this is the flavor power.
In a small bowl, toss together the tomatoes, garlic, shallots, olive oil, fish sauce, oregano and honey and then add in salt, freshly ground pepper and chili flakes to taste – I used about a 1/4 teaspoon each. Use a slotted spoon to dish this mix over the prepped pizza. If you leave all of the liquid in, the the pizza could come out soggy in places. Generously and evenly cover with the gouda and mozzarella and then bake for 15 to 20 minutes until bubbling all over. Allow the pizza to rest for a few minutes before cutting, then top with basil leaves and serve with honey for dipping.