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Italy, Europe · Margherita Pizza

Gochujang & Perilla Margherita Pan Pizza

A no-yeast yogurt crust crisped in a frying pan, topped with gochujang-tomato sauce, mozzarella, fresh perilla leaves and a drizzle of honey.

ServingsServes 2
Total cooking time35 min
Dough rest+ 10 min
DifficultyEasy

Method

  1. In a small bowl, mix the crushed tomatoes, gochujang, garlic, honey and sesame oil until smooth. Taste: it should be tangy, gently spicy and a little sweet. If your gochujang is very hot, start with half and add more to taste.

    Add in this stepCanned crushed tomatoes 120 gGochujang (Korean chili paste) 2 tspMinced garlic 1 tspHoney (for the sauce) 1 tspToasted sesame oil 1 tsp

  2. In a bowl, whisk the flour, baking powder and salt, then add the yogurt and stir with a spatula until shaggy. Knead in the bowl for , just until it comes together into a soft, slightly sticky dough; over-kneading makes it tough. Divide into 2 ball(s), cover and rest for .

    Add in this stepAll-purpose flour 200 gBaking powder 2 tspSalt 2 pinchPlain Greek yogurt (thick) 220 g

  3. On a floured sheet of baking paper, press and roll each ball into a round about 22 cm across and 4 to 5 mm thick. Prick it all over with a fork so it does not balloon in the pan.

    Add in this stepFlour for dusting 1 tbsp

  4. Brush a 24 cm lidded frying pan with a little oil and lay in one dough round. Cook over medium heat for , until the underside is golden in patches and small bubbles appear on top, then flip it over.

    Add in this stepCooking oil (for the pan) 2 tsp

    medium heat

  5. Spread one pizza's share of sauce over the cooked side, leaving a 1 cm border, and scatter with the mozzarella. Cover, turn down to medium-low heat and cook for , until the cheese has melted and the base sounds crisp when tapped. Make the pizzas one at a time (2 in total), adding a little oil to the pan each time.

    Add in this stepShredded low-moisture mozzarella 180 g

    medium-low heat

  6. Slide onto a board. Roll the perilla leaves up tightly and slice into thin ribbons, slice the scallion finely, and scatter both over the hot pizza. Drizzle with honey, sprinkle with sesame seeds and cut into wedges.

    Add in this stepPerilla leaves (kkaennip) 6Scallion 1Honey (to drizzle) 2 tspToasted sesame seeds 1 tsp

Cook's tip

The Greek yogurt must be thick; if yours is runny, add 1 to 2 tbsp more flour. Add the perilla only after cooking so it stays fragrant and bright green. No perilla? Use basil with a few mint leaves.

Cooking it at camp

Ideal for camping: mix the dry ingredients at home in a zip bag, then just add the yogurt at the site. Use a lidded pan on a gas burner over low to medium heat, lifting the pan slightly off the flame if the base browns too fast.