Since the biang biang noodles had to be reworked on a second night, I had to bump a mushroom hotpot out of the Thursday lineup... Who wants to have a mushroom hotpot on a Friday!? So this fusion meal came to be.
This one has a lot of moving parts, so read through the whole recipe before you get started.
Inspirations: Previous Recipe | My Korean Kitchen | The Endless Meal
Makes: 1 med-lg pizza | Time: 1+ hr active, several hrs inactive
1/2 lb #carrots, julienned
1/2 cup water
1/2 cup white sugar
1/2 cup rice vinegar
Pinch of salt
5 1/2 cups (28 ounces) peeled and small-cubed #SweetPotatoes
1 Neat Egg
1 1/4 cup chickpea flour
1/4 cup flax meal
1 tbsp EVO
1 tbsp apple cider vinegar
1 tsp dried basil
1 tsp dried oregano
1 1/4 tsp garlic powder
1/2 tsp salt
Pinch of gochugaru
1 20-can cans of #jackfruit in water, drained rinsed, pulled as much as possible, deseeded
⅓ cup gochujang, use gluten-free gochujang, if needed
¼ cup coconut aminos
¼ cup agave nectar
½ cup water
6 tbsp tomato paste
4 tbsp gochujang, gluten-free, if needed
2 tbsp rice vinegar
Shredded vegan mozzarella
Chopped green onion
Get to your pickled carrots first thing in the AM or the night before. Combine the pickle brine in a saucepan and boil on medium heat until the sugar dissolves (3 to 4 minutes). Stir occasionally. Remove from the heat and cool it down.
Place the julienned carrots into a sterile pickling jar and pour over the brine. Close the lid. Gently move the jar around a little bit to make sure the brine is touching the all radishes and carrots.
Leave the jar at room temperature for 3 to 4 hours then move to the fridge. Chill the pickles for 30 mins to 1 hour before serving for optimal taste.
Steam the potatoes.
Preheat oven to 400F.
Add the steamed sweet potatoes to a large mixing bowl and mash them. Stir in remaining ingredients until well combined.
Line a round perforated pizza pan with parchment paper.
Scoop the sweet potato dough onto the parchment paper lined pizza pan, and use a spatula to spread it into a large 1/4-inch-thick to 1/3-inch-thick oval or circle. This process takes 5 minutes. If needed, lightly grease the spatula with olive oil to prevent the crust from sticking.
Bake for 25 minutes. While this is baking prep your toppings from the Ela Vegan recipe below.
Remove from the oven and let cool slightly.
While the pizza crust bakes, get on your jackfruit. Mix the sauce and pour it over the jackfruit and combine well. Over medium heat, add EVO and red onion strips. Add jackfruit mixture and cook 20 minutes. Shred the jackfruit with the a fork along the way.
Stir all ingredients to combine
When all of your components are ready, spread the pizza sauce on the crust. Add the jackfruit, pickled carrots, vegan mozzarella, and greeen onion.
Bake for 10 min.
Sprinkle on the cilantro. Slice up and enjoy!