Exemplifying fusion full of flavour, this is a folded pinsa bread with a twist; black sesame seeds and gochujang paste provide the exotic while the fried mozzarella pearls gives a nod to the traditional.

Ingredients

  • 150g mozzarella pearls 
  • flour
  • egg  
  • panko breadcrumbs 
  • 100g gochujang paste
    • 10g ginger
    • 10g garlic
    • 50g brown sugar  
    • 30g rice wine vinegar 
  • Pickled moolie
    • 100g moolie 
    • 100ml rice wine vinegar
    • 20g sugar
    • 5g tumeric
    • 5g coriander seeds 
  • folded pinsa bread 
  • coriander
  • spring onion
  • crispy chilli oil
  • black sesame
  • togarashi

Method or Assembly Order

  • folded pinsa bread 
  • pickled moolie 
  • fried panko breadcrumb coated mozzerella pearls in sticky gochujang sauce 
  • coriander 
  • spring onion 
  • black sesame seeds 
  • chilli oil
  • togarashi

This bold creation secured creator Gareth Hopkins from Greencore the win in Futura Foods Italian Mozzarella Category at the Sandwich & Food to Go Designer 2026 competition. 

Here's what Gareth had to say about their inspiration:

“Fusion is a big trend right now, taking inspiration from Italian cuisine using the mozzarella and folded pinsa bread, and mixing it with Korean flavors such as gochujang, sesame and japanese with the togarashi. 

“Another source of inspiration I used was looking at Korean fried chicken and thinking how I could put a twist on that by using mozzarella.”