Korean Bulgogi Beef Pizza

Method

1. Stir 1/2 teaspoon of kOBE Monk Fruit Blend into 150ml of warm milk until dissolved, drop in the yeast and wait 3 to 5 minutes for it to foam up, then add 1/2 tablespoon of olive oil and stir.
2. Mix 250g of bread flour with 1/4 teaspoon of salt in a large bowl, make a well and pour the yeast liquid in gradually, mixing and kneading lightly until it comes together.
3. Knead the dough on a work surface for about 5 minutes until smooth, divide it in two, roll each into a ball, put them in an oiled bowl, cover them and proof them for 30 to 45 minutes until doubled.
4. Mix 5 tablespoons of ketchup, 2 tablespoons of kOBE Monk Fruit Blend, 3 tablespoons of sesame oil and 2 tablespoons of gochujang, stirring until it mostly dissolves.
5. Grate the cheese. Cut the onion, carrot and the green part of the leek into strips, and finely chop the white stem.
6. Grate the pear and mix all the marinade ingredients, 1 teaspoon of crushed garlic, 2 tablespoons of soy sauce, 2 tablespoons of kOBE Monk Fruit Blend, 1 tablespoon of sesame oil and 1 tablespoon of toasted white sesame seeds, until dissolved, then marinate the beef with the onion, carrot and leek for about 15 minutes.
7. Stir fry the beef over high heat until tender, lift it out first, lower the heat and reduce the marinade until syrupy, then return the beef and toss it through.
8. Roll the dough out very thin, lay it in a nonstick pan, prick it with a fork and spread an even layer of the ketchup and gochujang sauce over it.
9. Turn the heat high for 2 minutes to heat the pan, then lower it to medium and cook for another 2 minutes until the base puffs slightly, then scatter a layer of cheese over the sauce.
10. Lay the beef on top and cook for another 3 to 5 minutes. Once the base is evenly golden, scatter over the rest of the cheese and the sesame seeds and cook for 1 more minute.
11. Lift the pizza out and eat it hot, then make the second one with the remaining ingredients.

Tips

• No oven is needed, as one good nonstick pan is enough.
• Pricking the base with a fork before the sauce goes on keeps it from bubbling up.
• Lift the beef out first, reduce the marinade until syrupy, then return the beef so it takes on the flavor.
• Regular market pears stand in for Korean pear, and gochujang is at any Korean grocery.
• Cook the base over low heat with the lid on, since high heat burns the bottom before the cheese melts.