Mushroom Bibimbap Pizza

Mushroom Bibimbap Pizza combines the flavors of traditional Korean bibimbap with the beloved concept of pizza, creating a delightful fusion dish. Topped with sautéed mushrooms, fresh vegetables, and a spicy gochujang sauce, this healthy pizza is both satisfying and nutritious.

Ingredients

• Whole wheat pizza dough - 200 grams
• Mushrooms (shiitake or button) - 150 grams, sliced
• Zucchini - 100 grams, julienned
• Carrot - 50 grams, julienned
• Baby spinach - 50 grams
• Eggs - 2, large
• Gochujang (Korean chili paste) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Green onions - 2, chopped

Steps

1. Preheat the oven to 220°C (428°F).
2. Roll out the whole wheat pizza dough on a lightly floured surface to your desired thickness.
3. Transfer the dough to a baking sheet lined with parchment paper.
4. In a skillet over medium heat, add olive oil and sauté the garlic until fragrant, about 1 minute.
5. Add sliced mushrooms, zucchini, and carrot to the skillet, and stir-fry for about 5-7 minutes until tender. Season with soy sauce and sesame oil, then remove from heat.
6. Spread the sautéed vegetables evenly over the pizza dough.
7. Create two small wells in the vegetable mix and crack an egg into each well.
8. Drizzle gochujang sauce over the top of the pizza, then sprinkle with sesame seeds and chopped green onions.
9. Bake in the preheated oven for about 12-15 minutes, or until the egg whites are set and the edges of the crust are golden.
10. Remove from the oven, let cool for a minute, slice, and serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 45 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 186 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables and mushrooms.
• High in fiber, promoting digestive health.

Tags