active dry yeast
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).
In a large bowl, combine yeast, flour, salt, and olive oil.
Mix well until a dough forms and pulls away from the sides of the bowl
Dust the counter and your hands with flour. Pour out dough onto the counter and start kneading.
Knead the dough until it can be formed into a single clean ball.
Coat the dough ball with a generous layer of olive oil and place it into a clean bowl.
Cover the bowl and keep it in a warm place. Let the dough rest until it doubles in size (around 30 minutes).
apple, halved and peeled
young jackfruit (2 cans, drained)
ground black pepper
red pepper flakes
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.
Take half an apple and cut into chunks (around 1 inch wide).
Combine soy sauce, water, brown sugar, sesame oil, garlic, ginger, gochujang, and mirin. Stir well until the sugar is dissolved.
Pour soy sauce mixture and apple chunks onto jackfruit. Make sure the jackfruit and apples are fully submerged.
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.
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.
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.
Add sesame seeds and black pepper. Add red pepper flakes if you want an extra kick
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.
Add red pepper flakes for an extra kick
Cook jackfruit until the liquid has mostly absorbed.
Remove from heat and set aside.
De-stem and thinly slice the mushrooms. Place these mushrooms into a medium bowl.
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.
Pour the soy sauce mixture onto the mushrooms. Make sure they are fully submerged.
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.
Heat a pan onto medium high heat and lightly coat with oil.
Once pan has heated up, cook the mushrooms on the pan for 3-5 minutes.
Remove from heat and set aside.
green bell pepper
green onion, chopped
Preheat oven to the highest temperature. The higher the better.
Pizza sauce: In a small bowl, combine pre-made pizza sauce with gochujang and mix well.
Remove covering on pizza dough. It should yield one large pizza or two small pizzas. You can split the dough according to your preference.
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.
Take a fork and poke holes all over the dough to ensure that there will be no air pockets forming below the dough.
Add cheese, shiitake mushrooms, bulgogi jackfruit, shallots, corn, sesame seeds, black pepper, and any other pizza toppings you'd like.
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.
Remove from oven and let it cool on the pan for 10 minutes.
After cooling, cut the pizza. Enjoy!