Filipino-Japanese chef gives bibingka a pizza twist

Every Pinoy loves bibingka especially during Christmas season, but would you try it if it was in pizza form?

In "Pera Paraan," Filipino-Japanese chef Yuichi Abellare Ito shares how he creates his signature bibingka pizza for Crosta Pizzeria in Makati.

"It really stuck to my mind because the style of cooking, the ingredients, and the taste, were so remarkable. The mixture of tastes was the first time I experienced it with bibingka," he said.

Chef Yuichi uses sourdough bread for the base and adds cheese for the edges. He then adds his own version of galapong, and then more cheese.

After baking, the chef uses his own salted egg bechamel, then adds coconut, salted egg slices, and smoked banana butter.

The bibingka pizza is part of the pizzeria's weekend specials. Other flavors include bilo-bilo pizza, sisig pizza, and longsilog pizza.

Their pizza costs P350 to P1,000.

Award-winning Crosta Pizzeria is located at HV Dela Costa Street corner Leviste Street in Makati. —JCB, GMA News