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+ servings

Kimchi Pork Belly Pizza

Kimchi pork belly pizza with a spicy gochujang sauce and gruyere cheese. Savory, spicy and sweet, this easy pizza makes for a delicious weeknight meal!
Course Bread
Cuisine Experimental, Korean
Level Intermediate
Main Ingredient Pork
Diet Low Sugar
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1 pizza


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)


  • 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!


Dough : the one in this book is perfect