Kimchi Pork Belly Pizza

Marc Matsumoto

Hi! I'm Marc, and I want to teach you some basic techniques while giving you the confidence and inspiration to cook without recipes too!

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Scrumptious kimchi pork belly pizza with gruyere cheese and a spicy gochujang sauce.

I know there are some pizza purists out there rolling their eyes and crying foul, so for you, just think of this as kimchi pork bread. The combination of the sweet spicy sauce with the slightly tart pickled cabbage tastes great on the thin crisp crust. Although the crispy pork belly does add a little something, if you're vegetarian, feel free to leave it out, the kimchi and gochujang have more than enough flavour on their own.

Delicious grilled kimchi and pork belly pizza on top a crisp crust seasoned with spicy gochujang sauce.
Kimchi Pork Belly PizzaI know there are some pizza purists out there rolling their eyes and crying foul, so for you, just think of this as kimchi pork bread. The combination of the sweet spicy sauce with the slightly tart pickled cabbage tastes great on the thin crisp crust. Although the crispy pork belly does add a littl...

Summary

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  • Coursebreads
  • Cuisinekorean
  • Yield1 pizza 1 pizza
  • Cooking Time10 minutesPT0H10M
  • Preparation Time10 minutesPT0H10M
  • Total Time20 minutesPT0H20M

Ingredients

Based on your location, units have been adjusted to Metric measuring system. Change this?
For sauce
1 tablespoon
Gochujang
Kimchi juice
1/2 teaspoon
Sesame oil
1 clove
Garlic crushed
For pizza
450 grams
Dough
Flour
Cornmeal
60 grams
Gruyere cheese (shredded)
100 grams
Pork belly (thinly sliced)
1
Scallion (chopped)
Cilantro (for garnish)

Steps

  1. Put the oven rack in the upper middle position, put a pizza stone (or baking sheet) on it and preheat to 475 degrees F.
  2. To make the sauce, just mix the gochujang with enough kimchi juice so that it's thin enough to easily spread (but not watery). Add the sesame oil and garlic and stir to combine.
  3. On a well floured surface, roll the dough out until it is less than 1/4" thick. Dust a pizza peel (or wooden cutting board) with course ground cornmeal and lay the dough on top. I used a special pizza pan for my toaster oven so I made the pizza directly on the pan.
  4. Spread the gochujang sauce on the pizza
    Use a spoon to spread the sauce on the dough.
  5. Sprinkle a thin layer of gruyere cheese on the gochujang sauce.
    Top the sauce with a thin layer of cheese
  6. Arrange the pork belly and kimchi on top of the pizza.
    Top with cheese with the sliced pork belly and kimchi
  7. Top with the remaining cheese and scallions
  8. Gently transfer the pizza to the preheated pizza stone and bake until the crust is golden brown. Remove from oven, garnish with cilantro, slice and enjoy!

Dough : the one in this book is perfect


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