Gochujang Pizza Melt

Pizza, but make it better? Meet the Gochujang Pizza Melt. A spicy twist on a classic toastie! Perfectly paired with the citrus notes of Lipton Peach Ice Tea. This cheesy melt combines the bold, spicy-sweet flavour of gochujang with oozy mozzarella, tangy tomato sauce, and crispy golden bread. Ideal for when you want a quick, comforting lunch with a Korean-inspired kick, to liven up your January. Adjust the levels of spice according to your own personal preferences. Part of our Lipton Light Lunches collaboration with Lipton Ice Tea and celebrity Chef Martyn Odell (Lagom Chef).

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Ingredients

gochujang 1 tbsp
tomato passata 150 g
soy sauce dash
white bread 8 slice
roasted red peppers 80 g (sliced)
grated mozzarella 150 g
Lipton peach ice tea 1320 ml

Method

Prep the gochujang pizza sauce & slice the peppers

It’s time to jazz up your tomato passata (you could also use this for a pasta sauce). In a bowl mix together the gochujang and passata, with a dash of soy sauce for extra umami. Check the seasoning and adjust to taste, adding more gochujang if you’re feeling spicy.
Drain the jarred roasted red peppers and thinly slice them.

Assemble & cook the pizza melts

You’ll need 2 slices of bread for each pizza melt toastie.
Assemble each toastie by spreading a spoonful of the gochujang sauce on 1 slice of bread, then scatter over some grated mozzarella and the sliced red pepper.
Pop the other slice of bread on top, then spread with more of the gochujang sauce and grated mozzarella. Repeat until all the toasties are assembled.
Cook in the air fryer at 180°C for 10 minutes, until golden and bubbling. Alternatively you can cook under a grill for around 8 - 10 minutes.

Serve up your Lipton Peach Ice Tea & Plate Up

Crack open your chilled Lipton Peach Ice Tea. Tuck into your pizza melt and enjoy.

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