4 (Thu) February 2021
Pizza with Gouda, Salami and Jalapeño
-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-
Started out as a simple sandwich, but suddenly evolved into an improvised pizza.
The bread was initially placed in the air fryer for a few minutes until crispy, and the meat until sizzling. The bread was sliced in half, then each side swiped with sun-dried tomato paste. Topped with the cheese and meat, back in the air fryer until the cheese began to brown and bubble. Finished with fresh onion slivers and jalapeños.
While I’ve done stuff like this before (see for example 4.056 Pizza Mont Blanc), the two critical differences here were the ciabatta – from Lee Jong Bakery – the soft chewiness of which was more suitable for pizza, and the sun-dried tomato paste, which was intensely flavored and dryish in texture, so as not to make the bread soggy.
I’ll experiment with different toppings.
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