SERVES 3-4PREP COOK

Pizza Dough

250g

all-purpose flour

1packet

active dry yeast

5g

granulated sugar

5g

salt

7g

garlic powder

6ml

olive oil

135ml

warm water

  1. Pour yeast packet into warm water and add sugar. The water should feel like skin temperature when you dip your finger in. Let the yeast mixture rest until you see it start to bubble (around 5 minutes).

  2. In a large bowl, combine yeast, flour, salt, and olive oil.

  3. Mix well until a dough forms and pulls away from the sides of the bowl

  4. Dust the counter and your hands with flour. Pour out dough onto the counter and start kneading.

  5. Knead the dough until it can be formed into a single clean ball.

  6. Coat the dough ball with a generous layer of olive oil and place it into a clean bowl.

  7. Cover the bowl and keep it in a warm place. Let the dough rest until it doubles in size (around 30 minutes).

Bulgogi Jackfruit

1

apple, halved and peeled

560g

young jackfruit (2 cans, drained)

120ml

soy sauce

110ml

water

60g

brown sugar

60ml

sesame oil

15g

garlic, minced

20g

ginger, minced

40g

gochujang

220ml

mirin/rice wine

2tsp

ground black pepper

15g

sesame seeds

red pepper flakes

  1. After draining jackfruit, lay them on a cutting board and pat dry. Remove seeds (large round pieces). Slice the pieces vertically along the grain into triangular sections. Place jackfruit into large bowl.

  2. Take half an apple and cut into chunks (around 1 inch wide).

  3. Combine soy sauce, water, brown sugar, sesame oil, garlic, ginger, gochujang, and mirin. Stir well until the sugar is dissolved.

  4. Pour soy sauce mixture and apple chunks onto jackfruit. Make sure the jackfruit and apples are fully submerged.

  5. Cover and let it marinate in the refrigerator for at least 1 hour (the longer the better). After at least 1 hour, take out bowl and remove apples chunks.

  6. Pour your jackfruit mixture into a medium sauce pan (including all of the marinade). The mixture will be wet, but don't worry! We will reduce it.

  7. Turn the heat onto high and bring the mixture to a boil. Keep it boiling for 10 additional minutes (uncovered), being sure to stir occasionally.

  8. Add sesame seeds and black pepper. Add red pepper flakes if you want an extra kick

  9. Once mixture has mostly reduced, turn the heat down and simmer for an additional 10 minutes. If your mixture is still wet, keep the heat running to continue reducing. Your jackfruit should look like shredded meat.

  10. Add red pepper flakes for an extra kick

  11. Cook jackfruit until the liquid has mostly absorbed.

  12. Remove from heat and set aside.

Shiitake Mushrooms

170g

shiitake mushrooms

60mL

water

10mL

rice vinegar

30mL

soy sauce

10mL

sesame oil

30g

granulated sugar

  1. De-stem and thinly slice the mushrooms. Place these mushrooms into a medium bowl.

  2. In a small bowl, combine soy sauce, sesame oil, rice vinegar, granulated sugar, water, and salt. Mix well until sugar and salt are fully dissolved.

  3. Pour the soy sauce mixture onto the mushrooms. Make sure they are fully submerged.

  4. Cover the bowl and place in the refrigerator. Let the mushrooms marinate for 30 minutes to 1 hour. After the mushrooms have finished marinating, drain the liquid.

  5. Heat a pan onto medium high heat and lightly coat with oil.

  6. Once pan has heated up, cook the mushrooms on the pan for 3-5 minutes.

  7. Remove from heat and set aside.

Pizza Toppings and Assembly

100g

pizza sauce

60g

gochujang

corn

vegan mozzarella

green bell pepper

shallots, sliced

sesame seeds

black pepper

green onion, chopped

cilantro, chopped

  1. Preheat oven to the highest temperature. The higher the better.

  2. Pizza sauce: In a small bowl, combine pre-made pizza sauce with gochujang and mix well.

  3. Remove covering on pizza dough. It should yield one large pizza or two small pizzas. You can split the dough according to your preference.

  4. Coat a baking pan or cast iron griddle with a thin layer of oil. Using your hands, spread the dough into a thin layer onto the pan.

  5. Take a fork and poke holes all over the dough to ensure that there will be no air pockets forming below the dough.

  6. Add cheese, shiitake mushrooms, bulgogi jackfruit, shallots, corn, sesame seeds, black pepper, and any other pizza toppings you'd like.

  7. Once oven is done preheating, place your pan in the oven. Bake on the top rack for 10-12 minutes (or until cheese melts). Then move the baking pan to the bottom rack and bake for another 5-8 minutes. If you're baking using a cast iron, keep it on the bottom rack the entire time for 20-25 minutes. These times will vary depending on your oven. An ideal crust will be golden brown on the edges and the bottom and should not be soft.

  8. Remove from oven and let it cool on the pan for 10 minutes.

  9. After cooling, cut the pizza. Enjoy!