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.
Units
Ingredients
for sauce
- 1 tablespoon gochujang
- kimchi juice
- ½ teaspoon toasted sesame oil
- 1 clove garlic crushed
for pizza
- 450 grams pizza dough
- flour (for dusting)
- cornmeal (for dusting)
- 60 grams Gruyere cheese (shredded)
- 100 grams pork belly (thinly sliced)
- ½ cups kimchi (squeezed of excess juice and chopped)
- 1 scallion (chopped)
- cilantro (for garnish)
Instructions
- Put the oven rack in the upper middle position, put a pizza stone (or baking sheet) on it and preheat to 475 degrees F.
- 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.
- 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.
- Use a spoon to spread the sauce on the dough.
- Top the sauce with a thin layer of cheese
- Top with cheese with the sliced pork belly and kimchi
- Top with the remaining cheese and scallions
- 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!
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Notes
Dough : the one in this book is perfect
Marc Matsumoto says
I see you used cheese. I went back and forth on that one and decided against it mainly because the only cheese I had on hand was Gruyere and I was on the fence about whether that would work or not.
Marc Matsumoto says
It’s kurobuta (a.k.a. berkshire) pork belly from Mitsuwa.
manggy says
Harumph! F*** the purists 😉 I love how the Asian influence colors all that you do. I don’t like blog homogeneity– I love that you are unique!
manggy says
Harumph! F*** the purists 😉 I love how the Asian influence colors all that you do. I don’t like blog homogeneity– I love that you are unique!
noobcook says
I luv east-meets-west flavours like these … especially in pizza! I just bought the book and have yet to try the recipes, the pizza dough looks perfect ;p
noobcook says
I luv east-meets-west flavours like these … especially in pizza! I just bought the book and have yet to try the recipes, the pizza dough looks perfect ;p
Marilia says
Kimchee Pork Belly Pizza…
Considering the name of the site and all, I do feel somewhat obligated to provide links to any innovative use of kimchee. Putting kimchee on pizza isn’t exactly innovative – Domino’s has been doing it in Korea for 20 years – but the inclusion of por…
doctorcop says
f-ing fantastic. I cant wait to try this this weekend.
I’m new to the site, and am afraid of what I’ve missed-
Thomas Abraham says
Kimchee Pork Belly Pizza…
Considering the name of the site and all, I do feel somewhat obligated to provide links to any innovative use of kimchee. Putting kimchee on pizza isn’t exactly innovative – Domino’s has been doing it in Korea for 20 years – but the inclusion of por…
doctorcop says
f-ing fantastic. I cant wait to try this this weekend.
I’m new to the site, and am afraid of what I’ve missed-
ZenKimchi says
Well played, sir. Well played.
ZenKimchi says
Well played, sir. Well played.
Linda M. says
I’m so glad I learned how to make kimchi. I made this pizza for the second time tonight. It’s so yummy and smells so great while it’s cooking. Thanks for sharing. It’s made me see kimchi in a new light.
—LM
Linda M. says
BTW Last time but I bought premade dough but this time, I made the pizza dough in my bread machine, so very easy indeed.
Thanks again.
—LM
Linda M. says
I’m so glad I learned how to make kimchi. I made this pizza for the second time tonight. It’s so yummy and smells so great while it’s cooking. Thanks for sharing. It’s made me see kimchi in a new light.
—LM