Chicago-style Kòng-ôan Pizza

Ingredients

In this adaptation, the traditional Kòng-ôan dish is transformed into a deep-dish pizza, a signature style of Chicago cuisine. The original dish typically consists of stir-fried noodles with marinated pork, pickled mustard greens, and chili oil. By incorporating these flavors into a deep-dish pizza, we create a unique fusion that pays homage to both Taiwanese and Chicago culinary traditions. We alse have the original recipe for Kòng-ôan, so you can check it out.

• For the crust: For the crust:
• 2 ½ cups (300g) all-purpose flour 2 ½ cups (300g) all-purpose flour
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 packet (2 ¼ teaspoons) active dry yeast 1 packet (2 ¼ teaspoons) active dry yeast
• For the sauce: For the sauce:
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• For the toppings: For the toppings:
• 1 cup (150g) shredded mozzarella cheese 1 cup (150g) shredded mozzarella cheese
• 200g marinated pork, thinly sliced 200g marinated pork, thinly sliced
• ½ cup pickled mustard greens, chopped ½ cup pickled mustard greens, chopped
• 2 tablespoons chili oil 2 tablespoons chili oil

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 60g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes foamy.
2. 2.
   Add the flour, salt, and olive oil to the yeast mixture. Mix until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   In a saucepan, heat the crushed tomatoes, minced garlic, dried oregano, dried basil, salt, and pepper. Simmer for 10 minutes until the sauce thickens.
7. 7.
   Roll out the dough into a circle and transfer it to a greased deep-dish pizza pan, pressing it up the sides.
8. 8.
   Spread the tomato sauce evenly over the dough.
9. 9.
   Layer the shredded mozzarella cheese, marinated pork, pickled mustard greens, and drizzle with chili oil.
10. 10.
    Bake the pizza in the preheated oven for 25-30 minutes or until the crust is golden brown and the cheese is bubbly.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Marinated pork — For a more authentic Kòng-ôan flavor, marinate the pork in a mixture of soy sauce, garlic, ginger, and Chinese five-spice powder for at least 1 hour before using it as a topping.

Tips & Tricks

• To achieve a crispy crust, pre-bake the dough for 5 minutes before adding the toppings.
• Feel free to customize the toppings according to your preference. You can add additional vegetables or substitute the marinated pork with chicken or beef.
• For a spicier kick, drizzle extra chili oil on top of the pizza before serving.
• Leftover pizza can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave before enjoying.

Serving advice

Serve the Chicago-style Kòng-ôan pizza hot, straight from the oven. It pairs well with a side of tangy coleslaw or a fresh green salad.

Presentation advice

Present the deep-dish pizza on a large round platter, allowing the golden crust and vibrant toppings to take center stage. Garnish with fresh cilantro leaves for a pop of color.