Korean Potato Pizza.
I’m ashamed to say - but I've ordered Korean Potato Pizza at least 100 times!
Here’s the rough calculation:
We ordered pizza at least once a month (~12 per year) x 11 years in Korea = ~132 pizzas!
For me the order is either Potato Pizza or Combo Pizza.
Combination pizza is ubiquitous – so allow me to describe the beauty of Korean Potato Pizza...
The toppings include: thick potato wedges, juicy bacon, slightly caramelized onions, sprinkle of sweet corn and zig-zag drizzles of mayonnaise!
Now, the drizzle of mayonnaise may be a bit of surprise - for Westerners.
But in Korea, putting mayonnaise on pizza is a no biggie. The mayo melts onto the potato wedges and provides a nice, rich flavor.
This weekend, I want you to get out of your normal comfort zone - and try this wonderful combination of toppings!
Guarantee you will be a convert.
Cooking Notes for Korean Potato Pizza:
In the video, we're using milk bread – as it's fast, simple and a delicious way to sample the combination of ingredients.
But you can of course go with normal pizza dough if you'd like.
Make sure to steam and cook the potato wedges in the microwave before you place onto the pizza – we want them soft when we bite into it:
Stir-fry the onions and cook them down – to bring out the natural sweetness of the onions.
For the pizza sauce, feel free to use a pasta sauce of your choice.
When garnishing with mayonnaise, spread on thin lines (instead of thick, goopy lines).
To get thin lines, scoop some mayonnaise into a plastic (Ziploc) bag. Move it to one corner, twist it and cut the tip off with a scissor.
Now, if you try making this Korean potato pizza at home, tag us on IG. I want to see!!
We love flipping through pics of your creations in the morning 😉
(P.s. If you’re cooking alone, don’t get bored. Consider listening to our latest podcast episode while you cook!)
-Daniel out 🕺
- 1 Small Potato
- Scoop of Butter
- Few pinches Salt
- Few pinches Dried Parsley
- ½ whole Onion
- Few pinches Salt
- Few pinches Black Pepper
- Few spoonfuls Pasta Sauce
- Few strips Bacon
- Few scoops Sweet Corn
- Small handful Shredded Mozzarella Cheese
- Small handful Shredded Cheddar Cheese
- Small drizzle of Mayonnaise
- 1 slice of Milk Bread
- Cut 1 small-sized potato into wedges. Place the wedge into a microwave-friendly bowl. Pour in a spoonful of water into the bowl (so it can steam). Cover it with saran wrap. Then cook in microwave for 2-3 mins.
- After 2-3 mins, carefully remove the plastic wrap. Poke one potato with a fork and see if the potato is soft enough to poke through (note: it shouldn't so soft that it crumbles).
- Move the potatoes to a mixing bowl. Season with a few pinches of salt, then add-in a small piece of butter and some dried parsley. Carefully toss, then set them aside.
- Cut ½ an onion into thin strips. Place some olive oil into a frying pan and place it on medium heat.
- Once the pan is hot, add-in the onion slices. Season with a few pinches of salt and black pepper. Stir-fry the onions until they start to turn soft and slightly caramelize. Then turn off the heat and set aside in a bowl.
Prep Remainder of Ingredients
- Slice 1 strip of bacon into thin strips
- Set aside a few spoonfuls of sweet corn.
Make Potato Pizza!
- Spread some pasta sauce onto a slice of milk bread.
- Then add-on some of the sautéed onions.
- Then sprinkle on some sweet corn.
- Sprinkle on a handful of shredded mozzarella cheese & cheddar cheese.
- Then add a few small strips of bacon.
- Followed by a few potato wedges.
- Next, carefully drizzle some thin lines of mayonnaise on top
- Finish off with a few shakes of dried parsley (optional)
- Place the "pizza toast" into an air-fryer at 175C (350F) or traditional oven at similar heat for around 10 minutes.
- Note: Timing may vary - just take it out when it looks done to you!
- Bon Appetit!