I have to admit that I adore pizza in its truest imprint. But once in a while, it ’ s tied more fun to do something a little bit different from the traditional way. And that ’ s the beauty of homemade pizza, that you can top it with unconventional toppings .
Both my conserve and I love kimchi. If you come over to our house at any prison term, you ’ ll find a jar of it in the electric refrigerator. We love to use it to make many different things. You ’ ll find it in my kimchi pork barrel steamed buns, kimchi fried rice, bum kimchi pancake, and kimchi bean curd meatball stew. We besides love just eating it as a side dish as is customary with every meal in Korea .
Kimchi is a hot, fermented cabbage which has probiotic properties that are excellent for good intestine health. That ’ s decidedly something we all need right now, to keep our immune systems humming along in good health.
Reading: Easy Kimchi Pizza
Ingredients
You can make the pizza dough yourself or use pizza dough from your darling pizza joint ( ask them if you can buy some boodle ! ) or from the grocery store storehouse. You can tied get premade pizza crusts to cut down on homework clock .
Special hot sauce
To spice up things, I added Gochujang ( a hot Korean chili paste ) and some chopped kimchi to the tomato sauce to accompany the kimchi crown. If you do not have Gochujang, you can besides use Doubanjiang, which will render it slenderly less hot even give it a richer complexity .
Toppings
When I make kimchi pizza, I like to keep it simple with the toppings. It ’ s thus nice to enjoy the bold gaminess of the kimchi, though you can have fun experimenting with whatever you have .
Things that work great include crisp fry bacon, slender slices of ham, chunks of italian blimp, and thinly-sliced asparagus and tomato .
Kimchi pizza might sound wyrd but you ’ ll be surprised at how good it tastes. Top it your direction and see what you like best !
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Easy Kimchi Pizza
5
from 1 vote My homemade easy kimchi pizza recipe takes your front-runner comfort food to a whole newly level with a fat and piquant sauce you ’ ll crave ! { vegetarian }
Author:
Maggie Zhu
Prep Time:
10
minutes
Cook Time:
15
minutes
Total Time:
25
minutes
Servings:
2
to 4 (one 12” thin crust pizza)
Print Recipe
Pin Recipe
Ingredients
- 1 12 ” ( 30 curium ) thinly pizza crusts ( or pizza dough )
Sauce (*Footnote 1)
- 2 teaspoons sesame oil
- 1 tablespoon minced kimchi
- 2 teaspoons gochujang ( or 1 teaspoon doubanjiang )
- 1 clove garlic
- 1/2 can ( 4 oz/113 g ) tomato sauce ( about 3/4 cup )
- 1 teaspoon carbohydrate
Toppings
- 1/3 cup slender sliced kimchi
- 1/2 ball newly mozzarella cheese , sliced ( or 1 cup shredded mozzarella )
Read more: Make-Ahead Kimchi Paste – Fermenters Club
Instructions
Prepare the sauce
- Heat the sesame vegetable oil in a small saucepan over culture medium heat. Add the kimchi, gochujang, and garlic. Cook and stir occasionally, until the gochujang is lightly toasted, 2 minutes or so .
- Add the tomato sauce and carbohydrate. Stir and cook until bringing to a simmer. Lower the heat and let the sauce simmer to thicken slenderly, 3 minutes or so. once done, transfer the sauce to a bowl to cool slightly before using .
Assemble and bake
- Preheat the oven to 550 F ( 290 C ) .
- place the pizza crust on a large bake sheet. Spread 3 tablespoons of pizza sauce in a thin even layer on the pizza crust ( *Footnote 2 ). Spread the kimchi evenly over it, and cover it with a layer of slice ( or shredded ) tall mallow .
- place the baking plane in the fully heated oven. Bake for 6 to 8 minutes, or until the crust turns golden brown and the cheese is in full melted .
- Slice the pizza and enjoy !
Notes
- The pizza sauce is enough to make three 12” (30 cm) pizzas. You can freeze the sauce for later or use it as a pasta sauce.
- If you are using a pre-made pizza dough, press the dough with your hands into a 7” (17 cm) circle. Then pick up the dough, toss gently in a circular motion, until it forms a thin, round shape. Alternatively, you can roll out the dough with a rolling pin, just be careful not to lose the outer rim. Dust the baking sheet with semolina flour (or coarse corn flour) before placing the dough to prevent the dough from sticking.
Nutrition
Serving:
1
serving
,
Calories:
350
kcal
,
Carbohydrates:
47.8
g
,
Protein:
7.8
g
,
Fat:
14
g
,
Saturated Fat:
3.7
g
,
Cholesterol:
33
mg
,
Sodium:
786
mg
,
Potassium:
97
mg
,
Fiber:
0.6
g
,
Sugar:
2.5
g
,
Calcium:
185
mg
Did You Make This Recipe ?
Read more: Make-Ahead Kimchi Paste – Fermenters Club
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