USPT member Bradley Corbin demonstrates how to make his award winning pizza, The Korean Beef. This pie features flavors, colors and textures that are sure to make your customers and family keep coming back for more.

16 oz. dough ball (14”-round)

5 oz. Galbani Whole Milk Mozzarella

3-4 oz. Crumbled ground beef (Seasoned to taste with salt, pepper, garlic and ginger)

2-3 oz. Fried rice (Fried to taste with Sesame oil, oyster sauce, soy sauce, lemon juice, chopped onion, salt and pepper)

1 oz. Fried onions

1 oz. Carrots (shredded)

½ oz. Fresh scallions (diagonal chop)

½ oz. Fresh cilantro

Korean BBQ sauce (drizzled)

Sprinkle of sesame seeds

 

Boil your rice, preferably the day before and refrigerate. Cold, dry rice gets crispier in the skillet. If you don’t want to wait you can spread your rice evenly on a baking sheet and place in the freezer for about 10 minutes. Add your sesame oil to a heated pan, then add your rice and begin to fry. After 1-2 minutes, add your oyster sauce, soy sauce, lemon juice, chopped onion and salt and pepper, all to taste. Continue to fry until the mixture has reduced and you have your desired texture.

Begin to brown your hamburger, then add salt, pepper, garlic (or garlic powder) and ginger to taste. Drain and set aside for later

Stretch your dough, then add your mozzarella evenly. Add your fried rice and ground beef, then cook at 525° for about 7-10 minutes (for deck oven). Once the dough is golden brown and cheese is melted, remove from the oven and cut your pie before adding the final toppings.

Add your fried onions, shredded carrots, sliced scallions and fresh cilantro. Drizzle your Korean BBQ sauce over the pie, then sprinkle on your sesame seeds. Enjoy!