Crispy, fatty pork sisig on top of a no-knead pizza dough with lots of cheese…. mmmmm, sounds pretty much like an ideal lazy afternoon snack or dinner with the boys. Pair it with an ice cold beer and it’ll probably evoke an ear to ear smile from your husband.
Last February, if you can remember, I made Pork Sisig for KCC, in recollection of my first love — boiling, frying, chopping into little pieces? I know you get my point, hee.
Today, I thought of something more I could do with this rich dish…and I could only think of one thing….
Turn it into a richer, more delicious dish like….. Sisig Pizza!
It was tempting to pair it with wine, just because I don’t drink beer….but I shunned the thought lest I finish the only bowl of sisig that I have…
It’ll be quite embarrassing to be bragging about how delicious a Sisig Pizza is and not have a pizza to show for it…
So now, here’s the pizza that will be haunting your dreams {drumroll please}…..
Photo’s a bit blurry, I’m trying to restrain myself from taking a bite…..
For a while there, I was worried the dough might be too thick but it turned out to be just right to soak in the richness of the toppings.
But what’s really nice about this recipe is that, this is a no-knead pizza dough. It’s totally a dump, stir, wait, and press situation…. so perfect for busy people like us….ehem.
- Pork Sisig – your favorite recipe, canned or store bought
- 1 green bell pepper, julienned
- sliced finger chilies {optional}
- 1 cup mozzarella cheese, grated
- 1 cup cheddar cheese, grated
- 1¾ cup +2 tbsp bread flour
- 1¼ tsp active dry yeast
- ¼ tsp salt
- ¼ tsp granulated sugar
- ¾ cup warm water
- extra virgin olive oil for the pan
- In a bowl, whisk together flour, yeast, salt, and sugar.
- Add warm water all at once.
- Using a wooden spoonor your bare hands to work the mixture together until fully incorporated. The dough will be slightly shaggy.
- Cover the dough with plastic wrap and a clean kitchen towel.
- Let rise at room temperature for 2 hours.
- After resting, dump the dough out onto a lightly floured work surface to keep it from being sticky.
- Liberally oil your baking pan with olive oil.
- Place the rounded dough on the pan and stretch and press the dough out into a flat rectangle or whatever the shape of your pan is.
- If the dough springs bag as you’re pressing it out, simply wait five minutes to allow the dough to rest and then try again. The dough should be very firm.
- Bake in the oven at 480ºF for around 5-8 minutes until it’s slighlty cooked.
- Top with cheddar cheese, mozzarella cheese, pork sisig and bell pepper.
- Put it back in the oevn and bake until cheese is bubbly and pizza dough is toasted on the side.
- This will yield a thick, crispy on the outside, soft and chewy dough on the inside.
My sister called it the focaccia dough….heehee.
This is my entry for 
November Challenge.
Thank you Jenn of Storm in my Kitchen and Frances of ISKandals, for hosting KCC’s October theme.
Kulinarya Cooking Club is a group of Filipino foodies around the world, united by their passion about the Filipino culture and its colourful cuisine.
Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.
lovely pictures
That’s really special, Peachy! I would gladly have a few slices with beer! I can imagine it’s even more crispier like this…
Wow your sisig pizza looks sooooooooo good! Great job!
i love it , it’s really hard to refrain from biting this great sisig concoction 🙂
Looks delish!!! 😀
yummm! love spicy sisig with just about anything cold to drink! adding it on pizza is a good idea!
thanks much for sharing and linking over at Food Friday, Peach
enjoy your weekend!
We’ve never had sisig, but we definitely know what it is. It’s a good idea for a pizza topping too!
this is definitely perfect with beer.:p
pulutan and snack rolled into one.
You are making me drool with this wonderful topping!
Aaaahhh…. sarap niyan, Peach!!!
OMG,
This looks absolutely delicious!
Wow that is one delicious looking pizza. My mouth is watering just looking at all of your photos.
looks wonderful 🙂 and love the photos
Ayos to, I will make some of this. Mukhang napakasarap
Oh wow, this looks great! The weird thing is, I have never made a pizza. I need to get on that soon!
Super duper like, Peach. I can imagine how that goes. Love the addition of green peppers.
I’m not at all familiar with pork sisig, but I did look it up and it only made this pizza look even better! I actually love a thick crust and I bet it was perfect for your topping!
I never had pizza with pork sisig, and imagine that it is like sausage…looks delicious!
Have a great week ahead 🙂
OMG…this looks so good. Pass me the beer please! I love fatty pork on pizza! Must be packed with wonderful flavors!
Sinfully delicious. Will try ASAP.
that looks yummy! sisig is one of my husband’s favorite. sisig pizza? that is interesting 😀
http://michwood59.blogspot.com/2012/12/my-little-boys-sore-throat-story-cold.html
I love sisig but making it into a pizza, brilliant idea!
Those looks delicious!!!! I love sisig too and this could be the best pizza ever!!!!
it looks deli.. good thing you can make your own pizza..
a must taste new flavor of pizza
Looks so delish and it’s making me hungry 🙂
Yummy! 😀 I want to try the dough, crispy on the outside and chewy on the inside is what I look for in a pizza dough! 😀 This post is so totally drool inducing! 😀
Your pictures make me crave for pizza. I hope I can do that here at home too.