Kickin’ Kimchi Pizza
It’s Friday night, pizza night! I know we may have a trend on our hands here. If you saw my Blackberry Basil Pizza we love our homemade pizza nights. I was never a huge fan of pizza but after my husband perfected my favorite Neapolitan Pizza crust last year I’ve been having fun and loving homemade pizza night! It’s one of our favorites on the weekends! Not all of them make the blog but the good ones, the crazy ones, and the ones you must try do. We recently had a pizza night where we had neighbors over and after going to the local market that weekend and getting some kimchi I knew I was making a kimchi pizza! Yes just trust me! So I got that and I started thinking and playing. Of course my favorite vegan fresh mozzarella that I found a few months ago. I just needed something else. A trip down to the Herbivorous Butch, the 1st all vegan butcher shop, I know oxymoron. I was thinking this would be my best bet but when I got there they didn’t have what I wanted. I was going to go with a vegan bacon and didn’t think my fav coconut bacon would do the job on this one. So I grabbed a Bulgogi (Korean beef traditionally) and a jackfruit based pulled pork. After testing and tasting the bulgogi got it. Yeah if I’m going to have a gluten belly I’m going to go all out, I know I was paying for it the next day but I feel it was worth it. So the results… this Kickin’ Kimchi Pizza! It has a heat but I like it hot, well as long as it doesn’t come with humidity. As it says on the local A Bit Nippy You Betcha! Kimchi I used says “Like jumping in Lake Superior… You get all tingly”, yep well that’s what this pizza did and it was perfect for a summer Friday night! You betcha we enjoyed it on the porch with a cocktail!
Kickin’ Kimchi Pizza
Makes 1 10-1″ pizza
1- 10-12″ pizza crust of choice, or Neapolitan Pizza Crust recipe here (used my husband’s Neapolitan Pizza Recipe)
1/2c kimchi, drained (A Bit Nippy You Betcha! Kimchi)
1 TBSP sesame oil
1/2c Bulgogi, or protein of choice (Herbivorous Butcher Vegan Bulgogi)
1/3c pickled red onion, optional (recipe in my post here)
3-4oz fresh mozzarella (Miyoko’s Kitchen Vegan FreshMozz)
2 green onions, chopped
Heat grill, with pizza stone placed inside, to 550F if using my husband’s crust recipe otherwise heat per your pizza crust directions. Spread sesame oil on pizza crust. Sprinkle kimchi, mozzarella, bulgogi, and red onion over top. Place pizza, keeping it on the parchment as it will easily slide on and off your pizza stone, onto the pizza stone. Check at 5 minutes but depending on the heat you are able to maintain it may take up to 8 minutes, the crust should start to be golden brown and slightly blackened on the outer edges like a traditional Neapolitan pizza. If using your own crust bake per your crusts instructions. Remove pizza, sliding a baking sheet under the parchment paper. Top with chopped green onion. Enjoy!
This Kickin' Kimchi Pizza would spice up my Friday night! @MiyokosKitchen @TheHerbivorousB #vegan… Click To Tweet
Like it? PIN it for later!