So what are people’s opinions on culture fusion pizzas?
Last year I decided to have a pizza party. I made a wood oven-baked, super spicy Korean pizza. Normal dough. Instead of tomato sauce I used a mixture of Gochujang, sesame oil, and peanut oil. I topped it with Mozzarella, Kimchi, and bacon. It was amazing.
That same day I also made a Spanish-style pizza by adding Manchego to the Mozzarella and topping it with sweet chorizo and Pata Negra ham.
I wanted to make Mole Poblano pizza by either using chicken in Mole Poblano sauce as a topping, or somehow mixing it into the base sauce, but I was so full at that point that I could’t do it.