I have some breaking news for you. Ready??
Kimchi is awesome on pizza. #mindblowing #seriouslygood
If this is yesterdays news to you then virtual high five, because you know what I’m talking about! If you’re hearing this for the first time, I know it kind of sounds weird. But, once you try it you’ll see what I mean. The garlic-y spice and acidity of the kimchi just works with the ooey gooey cheese of the pizza. This is one of those instances of, don’t knock it ’til you try it.
Every Friday is pizza night at the Park household. We order our Lazo’s cheese pizza and I set out a dish of sliced kimchi on the table. Before each bite of pizza, I put one piece of kimchi on top of the cheese. Greg likes his pizza folded and wrapped around a row of kimchi so it’s tucked between two layers of cheese. Whichever way you like it, kimchi needs to be on it. Trust me, it’s SO good.
This beautiful combination was the inspiration behind my Kimchi Prosciutto Pizza.
A good pizza starts with a good sauce. I came across a simple and delicious New York style pizza sauce recipe by J.Kenji Lopez-Alt from Serious Eats. Anything the man makes is genius, so I knew it was a good place to start. I added gochujang to the tomatoes and pureed it to create a spicy and smokey base to the sauce.
I cheated a little and bought frozen pizza dough at whole foods. It saves a whole lot of time but if you’re up for making your own dough, Kenji pulls through once again with three different pizza dough recipes. My favorite is the classic neapolitan style dough!
Roll out the dough into a 12 inch diameter circle (or whatever diameter you prefer. I like mine smaller) leaving the center 1/4 inch thick (or should I say thin?). Brush with EVOO and spread that smokey gochujang pizza sauce on top.
After grating a little parmesan cheese I add several small cubes of fresh mozzarella.
Squeeze any excess liquid from the kimchi and slice into bite size pieces. Then place them between and around the mozzarella.
Drape on several slices of thin prosciutto on top.
Finally, lay on thinly sliced scallions, drizzle on some more EVOO, and grate a little more parmesan because, why not? and there you have it. Kimchi Prosciutto Pizza! Pop it on your hot pizza stone for 6-8 minutes and there you have it! A spicy, smokey, salty, delicious pizza.
Kimchi Prosciutto Pizza is flavorful, spicy, addicting, and easy to make. It’ll be a big hit at your next pizza party. If you give this pizza recipe a try, let me know what you think and rate it below!
Oh, and tell me if you’re now a kimchi pizza loverfor life!!!
- 28 oz can whole peeled tomatoes
- 2 Tbsp gochujang
- 1 Tbsp Extra virgin olive oil
- 1 Tbsp unsalted butter
- 2 cloves garlic, grated
- 1 Tbsp dried oregano
- 1 medium onion, peeled, split in half (1 cup)
- 1 tsp sugar
- pinch salt
- ½ cup grated parmesan cheese
- ¼ pound cubed mozzarella cheese
- ¼ cup kimchi chopped into bite size pieces
- thin sliced prosciutto
- 2 scallions thinly sliced
- Place pizza stone on top shelf of oven and preheat to 500 degrees
- meanwhile make sauce - Pour tomatoes and liquid in food processor with gochujang. Process until pureed and set aside
- combine butter and oil on medium low heat and add oregano, garlic, and pinch of salt. Stir frequently to prevent garlic from browning, approx 2 minutes. Add tomato gochujang puree and onion halves.
- reduce heat to lowest setting so bubbles barely break surface
- stir occasionally until sauce reduces by half, about 40minutes
- discard onions, season with salt.
- cool and seal in air tight container or freezer for up to 2 weeks
- dust flour on bamboo peel and roll out dough directly on top of it (this will make the transfer into the oven so much easier!) into 12 inch circle, keeping crust ¼ inch thick (See note)
- brush EVOO on rolled out dough
- ladle 3-4 Tbsp of sauce on dough and evenly spread leaving ½ inch crust un sauced
- sprinkle parmesan cheese
- lay on several cubes of mozzarella
- squeeze excess kimchi liquid with hands or paper towels and evenly spread on dough
- lay on several pieces of prosciutto, then scallions, and drizzle olive oil and parmesan cheese
- carefully transfer to pizza stone
- cook for 6-8 minutes or until crust is crispy and brown
For the dough, make sure to generously flour your hands and the peel. Start with a ball and flatten from the center using palm. Continue to work from center outwards, thinning out the dough with your fingers and palm. This creates a thicker crust. If you like your pizza thin, you can use a rolling pin