A gluten free take on Korean BBQ pizza. Stir fry meat marinated in a sweet and tangy sauce, topped with fresh arugula and sesame seeds. It’s the perfect combination of flavors in each bite!
Recipe and photo courtesy of Zest and Lemons
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 4 Tbsp milk or milk substitute
- 1 1/2 oz Parmesan cheese
- 2 large eggs
- 2 Tbsp oil
- 2 cloves garlic, finely chopped
- 2 Tbsp olive oil
- 3/4 lb stir fry beef pieces
- 1/4 cup + 2 Tbsp San-J sweet and tangy Polynesian sauce, gluten free
- 1 Tbsp gluten free Tamari sauce
- 1 1/4 cup mozzarella cheese, shredded
- 1 cup arugula, packed
- 1-2 Tbsp sesame seeds
- Canola or coconut oil
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In a mixing bowl, add the Chebe mix. With a fork, blend in the milk, cheese, eggs and 2 Tbsp oil.
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Mix for a couple of minutes with the fork, then use your hands and knead dough until it is smooth and well blended.
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Press out your prepared pizza dough onto a parchment-lined baking sheet or on a pizza pan. Continue to work the dough out until you get a 14-in circle.
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Par-bake your crust 7 minutes, remove from the oven, and set aside until your ingredients are ready. (You can start cooking some of your ingredients while waiting for the crust to bake).
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In a small sauce pan, heat olive oil over medium-low heat for just a minute or two until it’s heated up. Add the garlic and stir continuously for another minute, until the garlic is mostly cooked and making sure not to burn it.
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Turn off the heat and spread the mixture evenly over your par-baked pizza crust. Make sure to spread out that garlic!
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Sprinkle the mozzarella cheese so that it evenly covers the pizza crust.
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Stir together 1/4 cup of the San-J Polynesian sauce and the Tamari until combined.
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In a large pan or iron skillet, heat a tablespoon or two of oil over medium heat.
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Add in the stir fry beef pieces and the sauce mixture; stir to coat. (You could also marinate the beef in the sauce ahead of time, then add it all to the pan).
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Continue to stir the beef for 1-2 minutes, just until it’s seared on the outside and slightly cooked on the inside.
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Drain the meat from the pan.
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Spoon the meat evenly over the mozzarella cheese on the crust.
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Bake at 450F for 7 minutes until the cheese is melted and the meat is cooked. (Time may vary depending on thickness of meat and how you like it done).
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Remove from the oven.
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Top the pizza with fresh arugula. Sprinkle sesame seeds over arugula, and drizzle the remaining 2 Tbsp of Polynesian sauce over the top of the pizza.
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Slice and serve.
You can marinate your meat ahead of time in the sauce mixture if you'd like. Just place the meat and sauce into a resealable bag and refrigerate for a few hours or until ready to use. When you are ready to cook the meat, just pour out the whole bag into the pan and continue with the rest of the steps as written.
Recipe courtesy of Zest and Lemons
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes:
