Lumpia Shanghai Pizza
A couple of weeks ago, my wife woke up on Saturday and said “I totally want some egg rolls today”. Â Now many of you might not get overly excited about that, but I was actually pleased to hear that. I’ve had plenty of egg rolls in my time, however when I first met my wife, she turned me onto a whole different style of egg roll that she grew up with in the Filipino household. This style of egg roll is totally out of this world, but so pleasing to the taste. I decided to make nearly 30 Filipino lumpia shanghai, and I had some mixture left over to spare. I knew exactly what I was going to do with that mixture; make a pizza out of it.
If you have never had lumpia before, it’s a must make, and it is especially awesome in a garlic and vinegar spooning/dipping sauce.
Let’s get started.
- 1/2Â lbs Ground pork (I grind my own pork shoulder)
- 1/2Â cups uniform cut, fresh green beans
- 1/2 cups uniform cut russet potatoes, about 1/4 inch cubes
- 1 1/2Â Â tspÂ of fresh cracked pepper
- 1/2Â Â tspÂ salt, to taste
- 1/2 cupÂ baby shrimp, thawed, and rinsed
- 1 batch of your favorite pizza dough
- 1/2 cup pizza sauce
- 1 1/2 cup fresh mozzarella cheese, shredded
- 1/2 cup plain cornÂ chips, broken
- light corn meal
Begin by mixing your pork in a large pot. Add in theÂ green beans, potatoes, shrimp, and salt and pepper.Â Mix well.
Shape your pizza dough into about a 16 inch round.
If you are cooking in an oven, preheat a pizza stone for 30 minutes at 500 degrees.
Shower corn meal onto a pizza peel. Add the pizza dough, and reshape the pizza.
Spoon on the pizza sauce and slather it to lightly cover. Add on the cheese, then as if you were using uncooked Italian pork sausage, start taking tablespoons and adding dollops onto the top of the cheese.
Place in the oven for 20 minutes or until the pizza is cooked to your liking, but the pork cooked through.
I’ve been using my Kettle Pizza, so this pizza took about 6 minutes to cook in my grill. I highly recommend it.
Regardless, when the pizza is cooked, cut into slices, and shower with the cornÂ chips for that crispy egg roll texture.
This pizza was everything awesome about having lumpia shanghai, but in pizza form. What’s not to love about that! What I should have done to make even better was to drizzle on some of that garlic and vinegar mixture. Next time. Next time… Hope you enjoy!