AuthorBreville PHA bold and flavorful Filipino-Italian fusion, this Pakbet Pizza pays homage to the classic Ilocano vegetable medley, elevated on a hand-stretched Neapolitan-style dough with a blistered, chewy crust.
At the base is a rich marinara sauce, lending a deep umami kick that beautifully complements the array of sautéed vegetables — talong (eggplant), tomatoes, okra, and kalabasa (squash) — each lightly charred for added depth. A touch of shrimp brings a ocean-falvor crunch.
Finished with a drizzle of bagoong aioli and wansoy (cilantro), this pizza is a celebration of local flavors on an artisan crust — perfect for adventurous palates craving something uniquely Filipino, yet comfortingly familiar.
Using a mandoline, slice the eggplant, okra and squash into chips. Set aside.
Blanch the squash chips and okra. Then Panfry the sliced eggplants, set aside.
For the Bagoong Aioli:
In the Breville Q Blender, place the garlic, bagoong, calamansi juice, mayonnaise and water.
Blend on low speed until emulsified.
Slowly drizzle in the olive oil while blending until thick and creamy.
Season with pepper. Adjust salt only if needed (bagoong is already salty).
Chill for at least 15 minutes before using.
Preheat the Breville Pizzaiolo on "Wood Fired" setting for 20 mins.
Stretch the dough to 10 inches on a lightly floured surface.
Spread 2 tbsp marinara sauce thinly as base sauce.
Top with vegetables, tomatoes.
Add a touch of mozarella cheese.
Launch into the oven using a floured peel.
Bake for 2 minutes, rotating as needed.
Finish with a drizzle of aioli, microgreens, and serve immediately.
Ingredients
Directions
Using a mandoline, slice the eggplant, okra and squash into chips. Set aside.
Blanch the squash chips and okra. Then Panfry the sliced eggplants, set aside.
For the Bagoong Aioli:
In the Breville Q Blender, place the garlic, bagoong, calamansi juice, mayonnaise and water.
Blend on low speed until emulsified.
Slowly drizzle in the olive oil while blending until thick and creamy.
Season with pepper. Adjust salt only if needed (bagoong is already salty).
Chill for at least 15 minutes before using.
Preheat the Breville Pizzaiolo on "Wood Fired" setting for 20 mins.
Stretch the dough to 10 inches on a lightly floured surface.
Spread 2 tbsp marinara sauce thinly as base sauce.
Top with vegetables, tomatoes.
Add a touch of mozarella cheese.
Launch into the oven using a floured peel.
Bake for 2 minutes, rotating as needed.
Finish with a drizzle of aioli, microgreens, and serve immediately.