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–+ servings

Kimchi Pizza

5 from 11 votes
A large Korean pizza with gochujang tomato sauce, green onions, bacon, and mushrooms.
This kimchi pizza is a fusion of Italian and Korean flavors blended together for one of the most unique pizza flavors. Easily customize it to include your favorite toppings.
Author: Lindsey Jenkins
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Serving Size 4

Ingredients
 

  • 1 ball pizza dough see notes below
  • flour or cornmeal to prevent sticking

Gochujang Tomato Sauce (about ¼ - ⅓ cup per pizza)

  • 15 ounce can crushed tomatoes
  • 2 tablespoons gochujang paste
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon diamond crystal kosher salt reduce by half if your tomatoes are salted or you're using a different brand of salt
  • pinch of granulated sugar

Toppings Per Pizza

  • 1 cup mozzarella cheese, shredded dairy-free or regular
  • 2 pieces cooked bacon crumbled
  • ½ cup cooked mushrooms such as shiitake, portobello, cremini, or oyster sliced
  • ⅓ cup kimchi, sliced
  • 1-2 scallions (green part only) thinly sliced
  • toasted sesame seeds to garnish optional

Instructions

  • Preheat your oven to 500°F (260°C) and place a pizza stone (or an inverted rimmed baking sheet) on the middle oven rack.
  • Make the sauce by mixing together the crushed tomatoes, gochujang paste, crushed garlic, olive oil, toasted sesame oil, salt, and sugar in a bowl.
  • Cook the sliced mushrooms in a skillet over medium heat with 1-2 teaspoons of olive oil for about 3-5 minutes This helps prevent them from drying out in the oven.
  • On a lightly floured surface, roll out your pizza dough into a circular shape and then transfer it to a floured (or use cornmeal) pizza peel or baking sheet.
  • Spoon a thin layer of the sauce onto the dough (about ¼ - ⅓ cup), leaving about ½-inch space around the edges. Follow with the shredded cheese and the rest of your toppings.
  • Bake for about 7-10 minutes and then put under the broiler for an additional 2-3 minutes until the crust is golden brown.
  • Top with toasted sesame seeds (optional) and more sliced green onions if desired.

Notes

My pizza dough recipe makes 4 large thin crust pizzas or 6 individual pizzas. The pizza measurements are for 1 large pizza.
Sauce: the gochujang tomato sauce makes about 1 3/4 cups.
Toppings: the measurements are just there as guidance, use more or less as desired.

Make It Your Way: Substitutions & Variations

Make it gluten-free – make sure to use a gluten-free pizza crust as well as gluten-free gochujang (some brands do contain wheat).
Make it vegan – use dairy-free cheese and swap out the bacon for plant-based protein or omit it completely.
Make it even quicker – use your favorite store-bought pizza dough.
No gochujang paste? - although there's no direct substitute for its unique flavor, here are some possible options you can use instead: white miso + sriracha, tomato paste + red chili flakes, or chili paste by itself.
Variations - swap out the toppings to include any of your favorite ingredients such as sauteed napa cabbage, bok choy, sliced red onions, etc.
Gochujang tomato sauce add-ins - fish sauce for extra umami, rice vinegar for tang, or gochugaru flakes for more spice.