Tocino Bubble Up Pizza

  • 0:50 TIME
  • 10 Portions
  • 139 calories



Vegetable oil, 1 tbsp.0.5 fl.oz
Onions, raw, sliced, 2 cups5 oz
Balsamic vinegar, 1/4 cup2 fl.oz
Maggi Seasoning, 1 tbsp.0.5 fl.oz
Brown sugar, 1 tbsp.8 g
Garlic, minced, 1 tsp.4 g
Oregano, dried, 1/4 tsp.0.5 g
Pork, Pork belly, sliced and cooked, 1 cup6 oz
Maggi Seasoning1 tsp
Five-spice powder, Chinese, 1/8 tsp.1.5 g
Sheeted Pizza dough, prepared1 lb
Mozzarella cheese, shredded, 1-1/2 cup7.5 oz
Olive oil, 2 tbsp.0.5 fl.oz
Cheese, fresh, queso fresco, 3/4 cup3 oz
Basil leaf, fresh, chiffonade, 10 each10 oz



  1. Heat oil in a sauté pan over medium heat. Add onions and stir-cook until translucent and lightly brown, approximately 3 minutes.
  2. Stir in balsamic vinegar, Maggi Seasoning, brown sugar, garlic, and oregano. Continue to stir-cook until liquid has evaporated and a thick glaze coats the onions, approximately 10 minutes. Remove from heat and let cool.
  3. Preheat oven to 375°F. Toss pork belly in Maggi Seasoning and five spice powder. Set aside.
  4. Roll dough out with flour into a rope about 18-24 inches. Cut into 16 pieces, and roll into tight balls. Toss with mozzarella cheese.
  5. Heavily coat bottom and the inside sides of 12 inch cast-iron pan bottom with olive oil. Arrange the cheese coated dough on bottom of pan. Press down firmly to cover the entire bottom of the pan. Sprinkle with any remaining mozzarella. Top with pork belly (tocino), and evenly distribute kesong puti.
  6. Bake for 25-30 minutes until dough is cooked through and cheese is bubbly and brown. Remove from oven, sprinkle with onions and basil, and serve.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy139 kcal
Protein11 g
Fats, total9 g
Carbohydrate, total4 g
Sugars, total2 g
Fats, saturated5 g
Fiber, total dietary1 g
Sodium381 mg
Calcium215 mg
Cholesterol33 mg
Iron1 mg
Vitamin C6 mg
Vitamin D16 IU