Savory & Salty Pollack Roe Mayo Tortilla Pizza
[No Oven] Pollack Roe Mayo Tortilla Pizza: A Delectably Savory and Salty Treat!
Indulge in this irresistible Pollack Roe Mayo Tortilla Pizza, featuring a creamy and savory base that will have you coming back for more! It’s the ultimate partner for your favorite beer – a true ‘pizza and beer’ classic. Brought to you by ‘The Recipes of the World’ and ‘Man-Gye Recipe’.
Essential Ingredients
- 1 Tortilla
- 1 cup Pizza Cheese (approx. 70g)
- 1/4 Red Bell Pepper
- 1/4 Green Bell Pepper
- 3 Tbsp Canned Corn Kernels
Sauce Ingredients
- 2 Tbsp Pollack Roe (Myeongran)
- 2 Tbsp Mayonnaise
- 1 1/2 Tbsp Honey
- 2 Tbsp Pollack Roe (Myeongran)
- 2 Tbsp Mayonnaise
- 1 1/2 Tbsp Honey
Cooking Instructions
Step 1
Begin by preparing the vegetables for your pizza. Wash the red and green bell peppers thoroughly, remove the seeds, and dice them into small pieces, similar in size to the canned corn kernels. Cutting them small ensures they are evenly distributed and add a pleasant texture throughout the pizza.
Step 2
Next, let’s create the star of the show: the pollack roe mayo sauce. In a small bowl, combine 2 tablespoons of pollack roe (seeds removed from the membrane), 2 tablespoons of creamy mayonnaise, and 1 1/2 tablespoons of honey for a touch of sweetness. Mix everything together gently with a chopstick or fork until well combined. It’s important to break up the pollack roe gently to avoid any large clumps.
Step 3
Now, heat a non-stick pan over low heat. Place one tortilla on the warm pan. Spread the prepared pollack roe mayo sauce evenly and thinly across the entire surface of the tortilla. Don’t forget to spread it all the way to the edges for maximum flavor when it cooks.
Step 4
Layer your toppings over the sauce-covered tortilla. Start by sprinkling half (1/2 portion) of the pizza cheese evenly. Then, artfully arrange the diced canned corn and the colorful bell pepper pieces over the cheese. Finally, generously top with the remaining half (1/2 portion) of the pizza cheese. Cover the pan with a lid and cook over very low heat for about 5-7 minutes, or until the cheese is fully melted and golden brown, and the bottom of the tortilla is slightly crisp. Your delicious Pollack Roe Mayo Tortilla Pizza is ready to be enjoyed immediately while hot!
