How to Make Sisig Pizza

Sisig pizza is a bold and savory fusion of crispy pork sisig, melted cheese, and spicy toppings on a thin, golden crust.

Prep Time10

Cook Time15

Total Time25

Course: Pastries

Cuisine: Filipino

Keyword: exotic pizza, Pinoy pizza recipe, sisig pizza

Servings: 8 servings

Calories: 245kcal

Author: Manny

Ingredients

2 pcs thin pizza crust 10 inches (store bought or home made)
1/2 cup Italian style pizza sauce
1/2 cup mozzarella cheese grated
2 pcs raw egg
3 pcs green finger chilies sliced diagonally (optional)
1 pc white onion chopped
150 grams cooked pork sisig

Instructions

How to Make Sisig Pizza:

Preheat oven to 400°F.
Put the pizza crusts on a clean flat surface then spread pizza sauce evenly on the surface of the crust covering entirely.
Spread the grated mozzarella cheese on the top of each of the pizza crust with the pizza sauce. Then spread the cooked pork sisig on top of the cheese and pizza sauce.
Garnish with green chilies and onions. Then crack one raw egg on the center of each pizza.
Place the pizzas in the oven and bake for 8 to 15 minutes or until the cheese is melted and crust is a little toasted on the sides.
Serve with your favorite juice or softdrinks.

Notes

Cooking Tips:

Crisp Up the Sisig Before Topping

Before adding the sisig to your pizza, reheat it in a hot pan until it’s sizzling and slightly crispy. This helps reduce excess moisture, which can make your crust soggy. Crisp sisig also adds texture and a richer, deeper flavor to every bite.

Don’t Overload the Toppings

While it’s tempting to pile on the sisig and cheese, too much can weigh down the crust and cause uneven baking. A thin, even layer lets the crust stay crispy and the toppings cook properly. Remember, balance is key—let each ingredient shine without overpowering the others.

Crack the Egg Midway Through Baking

If you're adding a raw egg on top, bake the pizza for 5 minutes first, then carefully crack the egg in the center and return it to the oven. This keeps the egg from overcooking while still letting the white set nicely and the yolk stay runny. It’s a simple step that adds creaminess and visual appeal to your sisig pizza.