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Tocino Bubble Up Pizza

  • 50 min
  • Easy
  • 10
  • Vegetable oil, 1 tbsp. -- 0.5 fl.oz
  • Onions, raw, sliced, 2 cups -- 5 oz
  • Balsamic vinegar, 1/4 cup -- 2 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 cup -- 6 oz
  • Maggi Seasoning -- 1 tsp
  • Five-spice powder, Chinese, 1/8 tsp. -- 1.5 g
  • Sheeted Pizza dough, prepared -- 1 lb
  • Mozzarella cheese, shredded, 1-1/2 cup -- 7.5 oz
  • Olive oil, 2 tbsp. -- 0.5 fl.oz
  • Cheese, fresh, queso fresco, 3/4 cup -- 3 oz
  • Basil leaf, fresh, chiffonade, 10 each -- 10 oz
Preparation
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.
Components