Well, it’s been a long time coming, but here we are. It’s pizza time. I could go into detail to start with, but let me just say – this pizza is wonderful and I’ll tell you how to make it. Probably the best bready thing I’ve ever made. Before we start, let me say this also – if you’re looking for a pizza crust from instant noodles, you will not find that here. What I’ve found is that instant noodles are best as is and not screwed around with too much. A filling for bread, but not part of the dough. Let’s begin.
Shin Ramyun & MyKuali Tom Yum Pizzas!
Ingredients
- crust
- 4c flour
- 2 tbsp soft butter
- 1 tsp yeast
- 2 tbsp sugar
- 1 tsp salt
- 1 1/3c water
toppings
- pack of noodles & seasoning
- alfredo sauce
- spring onion, basil
- mung bean sprouts
- chashu
- anything you want
Method
- Add water and other dry ingredients into a bread machine
- set for dough and let ‘er rip
- get a bottle of alfredo sauce and pour half in saucepan
- heat slowly and add in seasonings and stir
- prepare instant noodles and drain
- put dough into a pizza pan
- layer with noodle, then shrimp, mung bean sprouts and basil, then sauce then cheese
- bake at 425 for 20-22 minutes
Results
MyKuali Red Tom Yum Goong Pizza
Prior to baking
After baking/slicing
Here’s the MyKuali Red Tom Yum Goong Pizza (click to enlarge). This one ended up a little on the wet side but only a little bit. The alfredo and tom yum paste compliment eachother quite well, tomato and shrimp go nicely as well, and the basil ties everything together.
A side shot (click to enlarge).
Nongshin Shin Ramyun Pizza
Prior to baking
After baking/slicing
Here’s the Nongshim Shin Ramyun Pizza (click to enlarge). This one was a little drier as I didn’t use mung bean sprouts and the seasoning wasn’t a paste but a powder. Cheddar worked well here and a lot of spring onion helped quite a bit. Chashu fit well, but I think perhaps ground beef would be nicer.
A side shot (click to enlarge).
