Korean Kimchi Pizza

Pizza in a cast-iron skillet with a piece taken out of it. Topped with chopped green onions.

5 from 1 vote

If you've never had kimchi on your pizza, you're in for a treat! This Korean-Inspired kimchi pizza is spicy, savory, and cheesy, and is ready in around 35 minutes!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Main, Side

Cuisine: American, Korean-Inspired

Servings:

Calories: 418kcal

Author: Petra

Equipment

Cast iron skillet

Ingredients

1 batch store-bought pizza dough, regular or gluten-free *see notes for my homemade pizza dough

Tomato gochujang sauce

1 teaspoon olive oil
2 cloves of garlic, minced
1-2 tablespoon gochujang paste depending on how spicy you like it
15 oz (425g) can diced tomatoes
¼ teaspoon salt
Freshly cracked black pepper, to taste
½ teaspoon sesame oil

Pizza toppings

½ - ¾ cup kimchi, chopped into small pieces
1 cup shredded mozzarella cheese use vegan cheese if needed
1 cup button mushrooms, sliced
Green onions, sliced for serving

Instructions

Preheat oven to 390°F (200°C). In a skillet, heat sesame oil over medium heat. Add minced garlic and gochujang paste and cook for 30 seconds to 1 minute, stirring often, or until fragrant and caramelized.
2 cloves of garlic, minced, 1-2 tablespoon gochujang paste, 1 teaspoon olive oil
Add the canned tomatoes, salt, and black pepper and stir. Bring to a gentle simmer over medium or medium-low heat and cook for 10 minutes, or until thickened. Remove from the heat and stir in the sesame oil.
15 oz (425g) can diced tomatoes, ¼ teaspoon salt, Freshly cracked black pepper, to taste, ½ teaspoon sesame oil
Roll out your pizza dough depending on how thick you like the crust to be. Transfer it to a well-greased cast-iron skillet. Evenly spread the gochujang tomato sauce. Add the chopped kimchi, and mushrooms, followed by any other toppings you desire.
1 batch store-bought pizza dough, regular or gluten-free, ½ - ¾ cup kimchi, chopped into small pieces, 1 cup button mushrooms, sliced
Top with shredded cheese all over and bake for 15-20 minutes. Until the edges are golden brown.
1 cup shredded mozzarella cheese
Take it out of the oven and top with sliced scallions. Enjoy right away with kewpie mayo or ketchup!
Green onions, sliced

Notes

Storage

Fridge: Let the kimchi pizza cool to room temperature, cut it into pieces, and transfer it to an airtight container. Store in the fridge for 4-5 days
Freezer: For maximum freshness and flavor, I recommend freezing it before you bake it. The pizza will keep for up to 3 months in the freezer.

Homemade pizza dough

2 cups (250g) all-purpose flour plus more for sprinkling
2 ¼ teaspoon active dry yeast
1 ½ teaspoon granulated sugar
¾ teaspoon sea salt
2 tablespoon olive oil plus more for oiling your hands as needed
¾ cup (175ml) warm water 100-110ºF (38-43ºC)

In a small bowl, dissolve the sugar in lukewarm water. At the yeast and whisk until it dissolves as well. Set it aside for 10-15 minutes or until the mixture becomes foamy and bubbly.
In the meant time, in a large mixing bowl add the flour and stir in the sugar and the salt. When the yeast is ready, add it to the bowl with the dry ingredients, alongside the olive oil.
Use a fork, and mix until the dough becomes so sticky that you can't continue mixing with the fork anymore. Then add a drizzle of olive oil on a clean surface and on your hands. Sprinkle some flour and transfer the dough.
Knead the pizza dough for 10 minutes, or until it becomes smooth, elastic, and soft. At first, the dough may stick to the counter and your hands, but don't worry, just keep greasing your hands and kneading. If you really have to, you can add 1 more tablespoon of flour, but try to add as little as possible.
After a few minutes of kneading, the dough should be no longer sticky. Grease a large bowl with some oil (I use the same bowl from before and wash it) and transfer the dough. Cover it with a clean kitchen towel.
Let the dough rise in a warm place for at least 30 minutes, or until it has doubled in size. If it's a particularly cold day, put the bowl in the oven and turn on the light.
After rising, lightly punch down the dough to release air. Then grease your hands, and knead for 1-2 minutes, or until it forms a smooth ball again.

*Nutrition information is estimated using my homemade pizza dough.

Nutrition