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Who ever imagined that kimchi, a staple in Korean cuisine, could claim a spot as a pizza topping? But once you think about it, it's a culinary match made in heaven. Seriously, it might just dethrone pineapple as the most controversial yet delicious topping.
I stumbled upon this revelation during one of my kitchen experiments, and let me tell you, it was like striking gold—no bragging intended, just a happy accident!
Just before baking in the oven....
Now, here's where things get even more exciting: I didn't expect that the unique flavors of gochujang and gochugaru would blend so harmoniously with my homemade tomato sauce. Add a splash of kimchi brine to the mix, and you're not just elevating the sauce—you're launching it into another gastronomic stratosphere.
Quick tip: Be sure to thoroughly drain your kimchi to prevent any excess moisture from compromising the integrity of your pizza dough.
In the hypothetical scenario where I open my own pizzeria, I'd be serving up pan pizzas instead of the traditional wood-fired variety. Maybe it's the comforting memory of digging into Pizza Hut's Pan Pizzas as a kid, which felt like the epitome of gourmet dining back then.
So, ready to experience this fusion masterpiece for yourself? Let's get this culinary party started and dive right into the recipe!
Ingredients:
(Make 2 pizzas)
My Multi-Purpose Pizza Dough, 2 Dough Balls / 250g Each
Sesame Oil, For Greasing
Tomato Sauce Homemade, 1 Recipe
Gochujang, 1 TBSP Adjust To Preference
Gochugaru, 1 TSP Adjust To Preference
Kimchi Brine / Rice Vinegar / Mirin, 2 TBSP
Watermelon Rind Kimchi Homemade Finely Chopped, 200g or Kimchi Homemade
Garlic Finely Minced, 5 Cloves
Bacon Coarsely Diced, A Handful
Low Moisture Mozzarella
Parmigiano Reggiano
Toasted Sesame Oil
Pure Honey
Black Sesame Seeds
Scallions Coarsely Sliced
Equipment:
Cast Iron Skillet 10"
Oven
Directions:
Please visit my “How To Make Tomato Sauce" page for the recipe.
Please visit my “My Multi-Purpose Pizza Dough” page for the dough recipe.
Please visit, "How To Make Vegan Kimchi" or "Watermelon Rind Kimchi" for the recipes.
Lightly grease the skillet with some sesame oil.
Place pizza dough onto the center of the skillet and stretch it out slightly.
Cover and set aside for 1 hr.
Preheat the oven to the highest temperature setting or set it to broil.
After 1 hr, stretch out the dough again, to the sides of the skillet this time.
Cover and set aside for another hr.
While the dough is resting, add tomato sauce, gochujang, gochugaru and kimchi brine to a large bowl.
Mix until well combined.
Set it aside until ready to use.
Next, transfer the kimchi to a sieve over a bowl.
Set it aside to drain.
After 1 hr, spoon and spread the tomato sauce mixture over the pizza dough covering it entirely.
Top the pizza with some of that drained kimchi, garlic and bacon.
Followed by some pinches of mozzarella and freshly grated parmigiano.
Wack into the oven and broil until the dough is baked (top and bottom) and the cheese has melted.
*If the top cooks faster than the bottom, shift the rack to the bottom of the oven. Place a baking tray on the upper rack above the skillet to prevent the top from cooking further.*
Carefully remove from the oven and drizzle some toasted sesame oil and honey over the top.
Sprinkle some sesame seeds and scallions over the top as well.
Slice and serve immediately.
Repeat the steps for the remaining pizza.
I have no word...
Heavenly...
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