When you hear “Bicolanos” we often get a picture of “Uragons” eating spicy Bicol Express and Laing. But this thought of the conventional Bicolano dishes commercially evolves as the region takes another pride: Laing Pizza. Bicol Pizza has Laing and Bicol Express as its prime topping ingredients which made it more intriguing, then who’ll say that only Pepperoni and Mozzarella Cheese are the toppings to go for it?
Laing, is a famous Bicolano dish made with dried gabi leaves (taro leaves) stewed in coconut milk, while Bicol Express is another popular Bicol stew specialty made from chili, siling labuyo, coconut milk, shrimp paste, onion pork and garlic.
It's a jarring combination, one that you'd think will fit only for the most fortified digestive systems, but surprisingly the two authentic dishes perfectly make a mouth-watering combination of a new dish. This wouldn't be Bicolano if your meal is not constantly pervaded by mild to medium heat because of the chilies. While not everyone will take a bite in it, it's a step towards a realm of inventiveness and creativity.
Laing, is a famous Bicolano dish made with dried gabi leaves (taro leaves) stewed in coconut milk, while Bicol Express is another popular Bicol stew specialty made from chili, siling labuyo, coconut milk, shrimp paste, onion pork and garlic.
It's a jarring combination, one that you'd think will fit only for the most fortified digestive systems, but surprisingly the two authentic dishes perfectly make a mouth-watering combination of a new dish. This wouldn't be Bicolano if your meal is not constantly pervaded by mild to medium heat because of the chilies. While not everyone will take a bite in it, it's a step towards a realm of inventiveness and creativity.
The taste of Laing Pizza is not over powering and it blends well with the melted Mozzarella Cheese on top of it. Surprisingly, rice will never cross your mind while eating the pizza. It feels as if it is really meant to be placed on a crust and to be eaten with your bare hands.
All the flavors of Laing Pizza immediately burst at the first bite. The blend of gabi leaves, coconut milk and cheese topped on thin crust pizza dough was just perfect. Perhaps it was the right amount of strong Laing taste that makes this pizza unique for the taste buds. The thin crust was just right, and with the Laing- Bicol Express combo, surely you will have to ask for more.
All the flavors of Laing Pizza immediately burst at the first bite. The blend of gabi leaves, coconut milk and cheese topped on thin crust pizza dough was just perfect. Perhaps it was the right amount of strong Laing taste that makes this pizza unique for the taste buds. The thin crust was just right, and with the Laing- Bicol Express combo, surely you will have to ask for more.
RECIPE:
INGREDIENTS
Source: http://www.knorr.com.ph/recipes/detail/16826/1/laing-pizza-recipe
INGREDIENTS
- 1 tbsp cooking oil
- 1 piece onion, chopped
- 2 cloves garlic, chopped
- 2 tbsp ginger, chopped
- ¼ cup pork liempo strips
- 1 cup water
- 1 pack (45g) Knorr Ginataang Gulay Mix
- 3 cups laing leaves
- 1 cup cheese, grated
- 1 sili sigang, sliced
- 2 pieces 12 inch pizza
- In a pan sauté onion, garlic and ginger in cooking oil, add in pork strips and cook until sides are browned. Add in water and Knorr Ginataang Gulay Mix and shrimp. Add in Laing leaves. Allow to simmer until sauce thickens. Set aside.
- Spread a layer of Laing on pizza dough and arrange shrimp and pork pieces. Top with cheese and sili sigang, place in a preheated oven until cheese starts to bubble.
- Serve hot.
Source: http://www.knorr.com.ph/recipes/detail/16826/1/laing-pizza-recipe