Pizza is very popular in many countries. Also in the Philippines that is why I also have a version of it that is ‘Philippinized’. Adobo being a common staple viand in the country I thought of having it as topping. Also I included ‘kesong puti’, a native fresh cheese from carabao’s milk.
2 pcs. Eight inch readymade pizza dough
½ cup Pizza sauce
½ kg Ground pork
1 tbsp. Safflower oil, for sautéing
5 cloves Garlic, minced
1 pc. Onion, medium, thinly sliced
3 tbsp. Premium dark soy sauce
1 tbsp. Coconut vinegar
¼ tsp. Black pepper powder, fresh from the mill
½ tsp. Oregano, dried, minced
1/3 cup Mozarella cheese
1/3 cup Kesong puti, cut into small cubes
1 pc. Onion, medium, thinly sliced, separated into rings
1 tsp. Basil, dried, minced
Prepare the ground pork adobo topping by heating the cooking oil and sautéing on it the garlic and onion until the garlic is golden brown and the onion starts to caramelize. Add the ground pork and stir well until meat has hat blanched colour. Add the soy sauce, vinegar and the oregano. Mix and reduce heat. Cook until meat is done and dry. Use this as the adobo topping for the pizza.
Divide all of the ingredients into two portions and apply onto the pizza crust in the following order. Pizza sauce, mozzarella cheese, adobo topping, onion rings, and the kesong puti. Sprinkle basil and bake in a preheated oven at 220°C for about six to eight minutes. Serve hot with your favourite beer.
Source: Thanks Alex