Korean Potato Pizza

Step 1

Cut 1 small-sized potato into wedges. Place the wedge into a microwave-friendly bowl. Pour in a spoonful of water into the bowl (so it can steam). Cover it with saran wrap. Then cook in microwave for 2-3 mins.

Step 2

After 2-3 mins, carefully remove the plastic wrap. Poke one potato with a fork and see if the potato is soft enough to poke through (note: it shouldn't so soft that it crumbles).

Step 3

Move the potatoes to a mixing bowl. Season with a few pinches of salt, then add-in a small piece of butter and some dried parsley. Carefully toss, then set them aside.

Step 4

Cut 1/2 an onion into thin strips. Place some olive oil into a frying pan and place it on medium heat.

Step 5

Once the pan is hot, add-in the onion slices. Season with a few pinches of salt and black pepper. Stir-fry the onions until they start to turn soft and slightly caramelize. Then turn off the heat and set aside in a bowl.

Step 6

Slice 1 strip of bacon into thin strips

Step 7

Set aside a few spoonfuls of sweet corn.

Step 8

Spread some pasta sauce onto a slice of milk bread.

Step 9

Then add-on some of the sautéed onions.

Step 10

Then sprinkle on some sweet corn.

Step 11

Sprinkle on a handful of shredded mozzarella cheese & cheddar cheese.

Step 12

Then add a few small strips of bacon.

Step 13

Followed by a few potato wedges.

Step 14

Next, carefully drizzle some thin lines of mayonnaise on top

Step 15

Finish off with a few shakes of dried parsley (optional)

Step 16

Place the "pizza toast" into an air-fryer at 175C (350F) or traditional oven at similar heat for around 10 minutes.

Step 17

Note: Timing may vary - just take it out when it looks done to you!

Step 18

Bon Appetit!