Sweet, spicy, and fermented—bold Korean flavors on pizza. Fun fact: Kimchi becomes milder and less pungent when baked—the fermented funk mellows in heat. Bulgogi (Korean marinated beef) should be fully cooked before adding. Gochujang (Korean chili paste) adds complexity—mix with a bit of honey for glaze.
Ingredients
Preparation
- 1
Use fully prepared bulgogi. Drain and chop the kimchi, and slice the scallions thinly.
- 2
Spread the measured amount of gochujang BBQ sauce on the stretched dough, leaving a free rim.
- 3
Spread the measured mozzarella, bulgogi beef, and kimchi evenly on the base.
- 4
Bake at the temperature and time appropriate for your dough and oven, until the rims are well baked and the cheese melts.
- 1
Finally sprinkle with measured scallions and sesame seeds.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
