Welcome to my newest installment of my experimentation with instant noodles and breads/pizza dough! This one was a real win IMHO – both came out exceedingly well! First, I made an Indomie pie which presented some questions – how do I make the sauce? Butter. How about a cold pizza with Paldo Bibim Men? Never baked a pizza that would be refrigerated before serving. It’s summer and really hot here right now. Cold sounds good. I’ll give you the recipes for both which are pretty simple. Let’s hit it!
Video
Here’s the visuals you will want to check out before attempting either of these. Like I said it’s pretty easy to do but I spent a lot of time on this video, so I’d appreciate it if you watch it.
Dough
- 4 cups AP flour
- 1/2 tbsp yeast
- 2 tsp sugar
- 2 tsp salt
- 1 1/3c hot water
- 2 tbsp butter
Method
Add water, sugar, salt, and butter to bread machine. Add half the flour, the yeast, then the rest of the flour. Run the machine to make dough – not to bake a loaf of bread.
Indomie Pizza – aka Indomizza!
Add seasoning sachet contents from 2 packs of Indomie instant noodles to 2 tbsp melted butter and combine. I added sauteed chicken, coriander (cilantro), and mozzarella. Then baked at 425 for 19 minutes. Topped with more coriander and a fried egg.
Finished (click to enlarge). Initially, I found that the Indomie seasoning was a bit overridden by the seasoning on the chicken, but there definitely ended being a lot of nice Indomie flavor on this. Coriander fit well, and the fried egg tied things together nicely.
A side profile shot (click to enlarge).
Bibim Men Pizza
Topped with 3 sachets of the Bibim Men sauce, noodles, mung bean sprouts, ham, spring onion, carrot, and grape tomatoes and a lot of mozzarella.. After I baked the pizza, I added cucumber and more mung bean sprouts and more spring onion. I chilled in the refrigerator for 3 hours.
Finished (click to enlarge). I dislike wasting dough, so went a little crazy on this one and it rose really high! The 3 sachets of Bibim Men sauce seemed a little much, but it worked well and actually created an in-between layer on the bottom which was really quite nice. Being served cold worked incredibly well – much better than I expected.
A side profile of the pie (click to enlarge). Notice the height!
I’ll probably do more of these pizzas – any ideas? Maybe a tonkotsu? I have a feeling there will be one coming very soon all by itself – stay tuned!
