Spicy Korean Kimchi Pizza
50 Minutes Prep
1 Hour 20 Minutes Total
Have your cheesy pizza and your veggies, too! This spicy Korean fusion pizza recipe uses a quick homemade crust and bold flavors of gochujang mixed with Muir Glen Organic pizza sauce for a delicious weeknight dinner that’s guaranteed to please.
- 3/4 cup warm water (105°F to 115°F)
- 1 package (2 1/4 teaspoons) active dry yeast
- 1 teaspoon honey
- 2 cups all-purpose flour, plus more for sprinkling
- 1 tablespoon olive oil
- 1 teaspoon fine sea salt or kosher salt
- 1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can)
- 1 tablespoon gochujang sauce
- 1 tablespoon toasted sesame oil
- 8 oz fresh mozzarella, cut into 12 very thin slices and firmly pressed dry with paper towels
- 1 tablespoon unsalted butter
- 1/2 lb baby bok choy, leaves separated and halved lengthwise
- 1 cup spicy kimchi, drained and thinly sliced
- 1/4 cup chopped fresh cilantro leaves
- Spray 18x13-inch rimmed baking sheet with cooking spray. Mix water, yeast and honey in bowl of stand mixer fitted with dough hook attachment; let stand 3 to 5 minutes or until foamy. Add flour, olive oil and salt; mix on medium speed 2 to 3 minutes or until ball forms.
- Spray large bowl with cooking spray. Roll dough in bowl to coat. Cover with plastic wrap or clean dish towel; let rest 15 minutes.
- Meanwhile, in small bowl, beat pizza sauce and gochujang with whisk until combined; set aside.
- Heat oven to 450°F. Press down dough with hands. Using rolling pin, roll dough on surface sprinkled with flour to 17x12-inch rectangle, about 1/4-inch thick. Carefully transfer dough to baking sheet; press evenly into bottom. Pierce dough all over a few times with fork to prevent puffing in oven. Bake 9 to 11 minutes or until dough just begins to brown.
- Brush crust with sesame oil. Spread pizza sauce mixture over dough to within 1/2 inch of edges. Top with mozzarella. Bake 6 to 8 minutes or until crust is browned and cheese is melted and bubbly. Transfer to cutting board.
- Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add bok choy and kimchi; cook 5 to 7 minutes, stirring frequently, until bok choy is tender and browned in spots. Evenly arrange on top of cooked pizza. Sprinkle with cilantro. Cut into squares.
To accurately measure flour for pizza dough, spoon into measuring cup, then level off top using flat-edged utensil, such as knife or metal spatula.
For easy slicing, place fresh mozzarella in freezer 10 minutes before cutting, then slice with cheese knife or serrated knife.
While most kimchi contains shellfish, vegetarian versions are also available at specialty stores and co-ops.
© Muir Glen Organic