No, we are not actually here to debate whether pineapples on pizza is valid—although it is to us. But please do stay for this unlikely combination: lychee on pizza toast by stylist Vince Uy.
Vince’s toast is anything but ordinary. It has the usual suspects in making a tomato-based pizza: meat in the form of salchichon pimienta, manchego cheese, fresh cherry tomatoes and tarragon for a little herbiness. That’s on top of the foundational ingredients sourdough bread slices, tomato paste, butter and, of course, more cheese.
Since your canvas is already baked this shouldn’t take more than 10 minutes to cook in the oven.
Begin by generously slathering both sides of the bread with butter followed by tomato paste on top. From there, it’s just a matter of layering the rest of the ingredients. In case you’re wondering, the lychees go somewhere between the sausage and manchego.
Be as generous as you can with the toppings, just don’t overwhelm your slice to a point of collapse. Don’t forget to season them too before sending them to the oven to cook.
The finishing touches are a sprinkling of freshly-chopped tarragon leaves.
The lychee gives the toast—or what some might call a tartine—a sweetness just enough to give your taste buds a break from the burst of different savory flavors.
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