Pizza Week: Leah Jimenez’s Bagnet Pizza is Definitely BadassJuly 27, 2018
- Mikka WeeWords
Let’s not make things complicated. Every once in a while, sinking your teeth into something shamefully fatty can be an instant day-maker. Take Leah Jimenez’s Bagnet pizza, for example, which is the most sinful pizza we made for this week.
Professionally, Leah does digital-related stuff. But she likes to cook, eat, and do anything food-related (possibly participate in food fights) during her spare time.
This Bagnet Pizza was born out of Leah’s childhood memories. She must’ve had a grand time growing up with slabs of deep-fried pork, as opposed to being force fed with limp, overcooked veggies. “One side of my family is from Vigan and Nueva Ecija, Ilocos. When I was younger, I used to eat Bagnet with Jufran Banana Ketchup to the horror of my Grandmother. Traditionally, we serve Bagnet with Salsa (fresh tomatoes, onions, ginger, chilis, fish bagoong, and calamansi) since it cuts the fattiness, thus allowing you to eat more of glorious crispy pig. That is how I usually take my bagnet,” Leah told us.
Though we did not use any salsa on this pizza, we did toss in some arugula, cream, and reduced balsamic honey to balance off the fatty flavor of the bagnet. The cheese complements the bagnet really well, since it adds a bit of richness to the slightly tangy taste brought out by the reduced balsamic honey sauce.
Leah has quite a sophisticated Filipino or Asian preference when it comes to her favorite pizzas. Aside from indulging in Last Chukker’s Four Cheese Pizza, it’s a sad fact that her favorite pizzas and pizza places are no longer in existence such as “Alda’s in Malate, who was the first to have Peking Duck Pizza. Bocarino’s (part of the La Primavera group,) who was the first to have Pizza Pampanga (pizza with Tocino and Longganisa), and this place near the Bacolod airport (the name escapes me now) that served Chorizo Pizza topped with Quail Eggs. I miss a lot of the old restaurants and the people behind them. I grew up with food from these places, so I will always have them as a benchmark.”
Those pizzas places indeed sound interesting, and it’s a shame that we weren’t able to scour the metro for them when they were still up and running. This Bagnet Pizza is a good replacement for all those hearty Filipino flavors we miss and crave for from time to time. Take it easy though, you know what too much bagnet does to your health. You don’t want to “no longer exist” just like those restaurants above. But since it’s the start of the long weekend, well what the hey. Enjoy!
Leah Jimenez’s Bagnet Pizza
Total Time: 20 minutes / Yield: 2-3 servings
- 3/4 cup cooked bagnet, chopped into pieces
- 3/4 cup pizza mix cheese
- 3 tbsp cream
- 3/4 cup arugula leaves
- 2-3 tbsp reduced balsamic honey
- Spread cream on preheated tortilla; make sure to leave the edges clean.
- Scatter the cheese all over the tortilla.
- Top with bagnet chunks.
- Bake for 4-5 minutes on top rack until cheese melts and pizza has brown edges.
- Remove from oven and drizzle with reduced balsamic honey dressing.
- Slice pizza and top with arugula leaves. Serve.