Kimchi Pork Belly Pizza

Name: Kimchi Pork Belly Pizza
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 105g High-gluten flour; 35g Low-gluten flour; 1g yeast; a little Sugar; 150g Pork belly; 100g Korean Spicy Cabbage; 2 pcs small potato; 5 pieces Shallots; 160g Cheese

by Beans

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Kimchi and pork belly are also a classic match. It’s as delicious as pizza~ We like to eat our own pizza, and it’s always crispy with a thin bottom~"

Ingredients

Kimchi Pork Belly Pizza

1. Mix high and low gluten flour with yeast and sugar;

2. Add appropriate amount of warm water and stir;

3. Knead it into a smooth dough and leave it to ferment;

4. Prepare other materials;

5. Finely chop the shallots, add a little oil, mix well and set aside;

6. Peel and slice small potatoes; squeeze out the juice from the spicy cabbage and chop;

7. Cut the pork belly into thin slices and fry in a frying pan to get the oil;

8. Stir the oil from the fried pork belly, add the spicy cabbage and stir well;

9. Knead the fermented dough to remove the air, spread it out on the baking tray, and poke some small holes with a fork;

10. Sprinkle a layer of cheese and put potato slices on top;

11. Top with pork belly and spicy cabbage, sprinkle with chopped green onion;

12. Sprinkle the remaining cheese on top;

13. Preheat the oven up and down to 230 degrees, put the pizza in the lower layer and bake for 10 minutes.

14. Very fragrant and delicious~

Tips:
If you like a thick cake base, use more flour.
Spicy cabbage is salty, don't add salt.
The green onions will not turn yellow when they are roasted with a little oil.