Kimchi Pizza Redux #PizzaWeek
Use your favorite pizza dough. A hoppy beer pairs perfectly with this spicy pie! Recipe adapted from No Recipes.
Servings: 4
Ingredients
- 1/4 cup kochujang Korean spicy red pepper paste
- 2 Tablespoons rice vinegar
- 1 Tablespoon sesame oil
- 1 clove garlic minced
- 1 pound of your favorite pizza dough brought to room temperature
- 1/2 to 3/4 cup chopped cabbage kimchi drained
- 8 to12 ounces pork belly thinly sliced
- 1 to 1 1/2 cups shredded mozzarella cheese
- 2-3 stalks of scallions thinly sliced on a diagonal
Instructions
- Put the oven rack in the upper middle position, put a pizza stone on it and preheat to 500 degrees F.
- To make the sauce, mix the kochujang, garlic, rice vinegar, and sesame oil. The consistency should not be too thick, but thin enough to spread easily on the crust.
- On a well floured surface, roll the dough out until it is less than 1/4″ thick. Place a large sheet of parchment paper on a pizza peel, lightly flour the sheet, and lay the dough on top. Use a spoon to spread the sauce on the dough. Top with chopped kimchi, sliced pork belly, and mozzarella cheese.
- Carefully transfer the pizza to the preheated pizza stone and bake until the crust is golden brown, about 12-15 minutes. Remove from oven, sprinkle with scallions, slice and enjoy!