No-knead, fool-proof pan pizza topped with daikon radish “pepperoni,” home-made vegan mozzarella, and a simple yet delicious tomato sauce. Here at Chez Jorge, we make everything from scratch!
Daikon Radish “Pepperoni”
Addressing the elephant in the room: the Daikon Radish “Pepperoni.” As it turns out, thinly sliced daikon radish that are marinated in a gochujang-based (Korean red chili paste) marinade and baked in the oven achieves an appearance very similar to pepperoni, with the red hue and wavy edges.
How does it taste, then? Ideally, the Daikon Radish “Pepperoni” achieves a salty, smoky flavor and becomes crispy and brittle. I’ve made this recipe several times, and subsequently concluded that to make the ideal Daikon Radish “Pepperoni,” you must:
1) Cut the Daikon Radish into evenly thick slices. This is best done with a Mandoline Slicer. If you do not have a mandoline, try your best with the knife.
2) Cut the Daikon Radish into very thin pieces. The Daikon Radish slices should be thin enough to be slightly transparent — when you hold them between your fingers, you should be able to barely see the finger that is behind. If your Daikon Radish slices aren’t thin enough, they will not crisp up in the oven.