Pizza Week: This Tapsilog Pizza by Sabs Bengzon is Worth Waking Up Early For

November 27, 2012

Go back to our Pizza Week announcement and you’ll see the most passionate (read: extremely long) comment by Sabs Bengzon who detailed this pizza idea along with several others.

Sabs makes videos along with our other friends at Sea Biscuit Films, where she aims to inspire and move people. In her free time, Sabs likes to engage herself in water sports: surfing, snorkeling, you name it. “Whatever has to do with being at the beach,” she says. Aside from the occasional beach stroll, Sabs also likes reading up on nature, cooking, and baking cupcakes.

Oddly enough, an evening in a foreign country laid the setting for Sabs’ sunny pizza creation: The Tapsilog Pizza. She told me that it was one of those peculiar moments when you get a sudden craving for a Filipino breakfast.

“I was in Singapore and missing Filipino food, so when I was chatting with Nicky (her fiancé) and he mentioned tapa, I was like, ‘That’s it!’ Oh God, I haven’t had tapa in so long. Tapa King is becoming a rarer sight and I really appreciate their fast-food type tapa. I solidly visualized the hell out of the pizza; I think you can tell from my comment on that post.”

Sabs’ Tapsilog idea is a brush of Pinoy comfort on a thin-crust pizza. We laid the foundation by sprinkling cheese, topping it with tomatoes, tapa, and finished it off with sunny-side quail eggs (just so everyone gets a piece of the yolk).

Though Sabs admits to not having explored most of the local artisan pizza places, her favorite pizza place is Aria, where she never tires of munching on their Quattro Stagioni (Four Seasons Pizza). That way, she gets to taste a mélange of flavors in every slice.

Perhaps in a post-apocalyptic world where Sabs can only pick one kind of food to eat for the rest of her life, she would settle for Japanese as it can span from light, fresh sushi to heavier dishes such as ramen or tonkatsu. But it’s highly unlikely that’ll happen any time soon. So for now, she can indulge herself in hors d’oeuvres, desserts, and her spread of favorite dishes from all over the world.

Sabs Bengzon’s Tapsilog Pizza

Total Time: 20 minutes / Yield: 2-3 servings


  • 1 small tortilla
  • 1/2 cup cooked tapa
  • 3/4 cup Perfect Italiano Pizza Plus (can be substituted)
  • 4 slices of tomato
  • 1 tsp extra virgin olive oil
  • 4 pcs quail eggs, fried sunny side up


  1. Scatter cheese on preheated tortilla.
  2. Arrange tomatoes and scatter tapa all over.
  3. Bake for 4-5 minutes on top rack until cheese melts and pizza has brown edges.
  4. Remove from oven and top with quail eggs.
  5. Drizzle olive oil.
  6. Slice and serve.
Mikka Wee Mikka Wee

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero.

2 comments in this post SHOW

2 responses to “Pizza Week: This Tapsilog Pizza by Sabs Bengzon is Worth Waking Up Early For”

  1. Ria says:

    I skipped breakfast this morning, and I’d love one of these. 🙁

  2. […] like Tapa King were established as an alternative to the fast food chains serving burgers and pizza. Filipino customers who were looking for a quick rice meal responded with enthusiasm and soon […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on