Spicy Korean Kimchi Pizza

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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.

Ingredient List
  • Crust
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  • 3/4 cup warm water (105°F to 115°F) Small check mark in a circle icon
  • 1 package (2 1/4 teaspoons) active dry yeast Small check mark in a circle icon
  • 1 teaspoon honey Small check mark in a circle icon
  • 2 cups all-purpose flour, plus more for sprinkling Small check mark in a circle icon
  • 1 tablespoon olive oil Small check mark in a circle icon
  • 1 teaspoon fine sea salt or kosher salt Small check mark in a circle icon
  • Toppings
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  • 1/2 cup Muir Glen™ organic pizza sauce (from 15-oz can) Small check mark in a circle icon
  • 1 tablespoon gochujang sauce Small check mark in a circle icon
  • 1 tablespoon toasted sesame oil Small check mark in a circle icon
  • 8 oz fresh mozzarella, cut into 12 very thin slices and firmly pressed dry with paper towels Small check mark in a circle icon
  • 1 tablespoon unsalted butter Small check mark in a circle icon
  • 1/2 lb baby bok choy, leaves separated and halved lengthwise Small check mark in a circle icon
  • 1 cup spicy kimchi, drained and thinly sliced Small check mark in a circle icon
  • 1/4 cup chopped fresh cilantro leaves Small check mark in a circle icon
Preparation
  1. 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.
  2. Spray large bowl with cooking spray. Roll dough in bowl to coat. Cover with plastic wrap or clean dish towel; let rest 15 minutes.
  3. Meanwhile, in small bowl, beat pizza sauce and gochujang with whisk until combined; set aside.
  4. 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.
  5. 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.
  6. 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.