The inspiration for my sweet potato and kimchi pizza comes from my year living and working in South Korea as an English teacher. This was in 2006, 3 years before the term gluten free ever crossed my lips. South Korea is magical. I boarded a plane in Manchester, England and disembarked in a completely unknown land filled with colour, excitement and culture. It’s just over five years ago now that I stepped off the bus in Guri-si and was welcomed to my new home. At that time I had no idea the part this year would play in my life but sitting here today I can’t imagine life without my memories of Seoul and the rest of this beautiful country. I met amazing friends, discovered my love for Noribang (Korean Karaoke) and ate some of the most delicious food of my life. mmm kimchi! It was also here where I met my lovely travelling companion and boyfriend John. Many Korean foods are gluten free. One day I will return on my gluten free travels to find out just how many. For now though, I’m making my own South Korean inspired gluten free dishes…
Ingredients (serves 2 hungry people):
- 2 gluten free pizza bases (I used Glutafin brand from the UK for this one)
- Tomato paste
- Garlic
- Onion
- Red or yellow pepper
- Packet of grated cheddar or mozzarella cheese (or grate your own)
- 2 sweet potatoes
- Kimchi
How to make it:
- Preheat oven to 200C or 400F
- Boil your 2 sweet potatoes in a pot for 10 mins to soften
- Set out the two gluten free pizza bases and cover with tomato paste
- Cut up a few cloves of garlic, onion, pepper and divide between both bases
- Chop up now partially cooked sweet potatoes into medium sizes slices and place on top
- Cut Kimchi into smallish pieces and lay on top of other ingredients. Use as much as you like depending on how spicy you like your food to be!
- Sprinkle as much grated cheese as desired onto other ingredients to finish
- Cook for 10-15 minutes or whatever the pizza base box says
- Turn off oven and leave for 10 minutes to allow it to cool down
- Serve and enjoy!