5am. Awake for hours after listening to guided meditation and podcasts with snooze-inducing voices, it seemed that my insomnia had returned. Instead of waiting for sleep, I decided to start the day early. I walked to the kitchen and made pizza. A pizza that married Italian cuisine with Korean food. I further challenged myself by creating a dough out of quinoa. Success and failure are no matter. The mission: progress not perfection, to practice cooking and learn a thing or two in the process.
There are four layers to this recipe: the dough, the crust, the sauce and the toppings. I initially wanted to prepare the bulgogi (for the inner crust) myself, but when I encountered a packet of pre-marinated bulgogi at the Korean market, I caved in. Partly due to curiosity of how their version would taste. Partly because it would save me time and money.
For the quinoa dough:
- 4 cups quinoa
- 1 cup water
For the tomato sauce:
- 1 beefsteak tomato
- 5 cloves garlic
- 2 teaspoons balsamic vinegar
- 1 teaspoon olive oil
For the toppings:
- 2 cups cheese (I’m using Daiya, a dairy-free version)
- 1 green pepper
- 3 mushrooms
- big handful of kimchi
- sliced black olives
Wash the quinoa to remove potential bitterness. For no particular reason, I’m using multi-colored quinoa. Under running water, sift your fingers through the quinoa on a strainer. If you don’t have a strainer, fill a bowl with water and gently squeeze the quinoa. The water will turn into a milky beige or brown. Pour the water out carefully, then repeat the washing process as needed. Trivia: The exterior of quinoa is made of saponin, which prevent birds from eating it.
Let the quinoa soak for eight hours. I let mine sleep in the fridge overnight.
Ready to make your quinoa dough? Preheat your oven to 450 degrees. Drain the water from the quinoa bowl. Place the quinoa, 1/2 cup of water and a pinch of salt into the blender or food processor. Blend.
Grab your pan. Cover it with parchment paper to prevent the quinoa dough from sticking to pan.
As the quinoa dough bakes, let’s cook the bulgogi.
Once the quinoa dough is baked for 15 minutes, line the bulgogi about one centimeter away from the outer edge of quinoa dough.
Place rest of uncooked quinoa dough on the bulgogi. Put pan back into oven for 15 minutes.
The next action is to spread the tomato sauce between the four walls of bulgogi crust. However due to my deliriousness, I missed this step and advanced with the cheese.
Add toppings of your choice. In the following order, I placed on kimchi, slices of pepper, mushroom and olives. Put back into oven for a final ten minutes.
Your edible creation is complete. Pull it out of the oven, give it the supermodel treatment by taking photos, and enjoy!
Watch me eat this Kimchi Pizza with Bulgogi Crust in my mukbang video! I give an honest review:
Lessons learned from this week’s cooking session:
+ use a blender that works well to create a smoother quinoa dough
+ sleep well and remember to pour on the tomato sauce
+ cut bulgogi into smaller pieces to create a dense crust
+ dump on more cheese!
Stay tuned for the next recipe! Whether I’m sharing a family dish or experimenting on my own, I’ll share it here on my site. Writing blog posts is a way of helping me remember as my memory is fleeting. You can call this a food diary 🙂