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Based on a few of the comments from the survey and a quick look at my posts over the past few weeks I’m realizing that I may be leaning a bit too heavily on Asian influences, so starting next week I’m planning to shift the focus back towards the west. But first, here’s a pizza that sits somewhere in between (not unlike me).
I know there are some pizza purists out there rolling their eyes and crying foul, so for you, just think of this as kimchi pork bread. The combination of the sweet spicy sauce with the slightly tart pickled cabbage tastes great on the thin crisp crust. Although the crispy pork belly does add a little something, if you’re vegetarian, feel free to leave it out, the kimchi and gochujang have more than enough flavour on their own.
for sauce
1 Tbs gochujang
kimchi juice
1/2 tsp sesame oil
1 clove garlic crushedfor pizza
1 lb of dough (the one in this book is perfect)
flour
cornmeal
1/2 C kimchi squeezed of excess juice and chopped
4 very thin slices of pork belly cut into squares
1 scallion sliced thin on the bias
Put the oven rack in the upper middle position, put a pizza stone (or baking sheet) on it and preheat to 475 degrees F.
To make the sauce, just mix the gochujang with enough kimchi juice so it’s thin enough to easily spread (but not watery). Add the sesame oil and garlic and stir to combine.
On a well floured surface, roll the dough out until it is less than 1/4″ thick. Dust a pizza peel (or wooden cutting board) with course ground cornmeal and lay the dough on top. Use a spoon to spread the sauce on the dough. Top with chopped kimchi and sliced pork belly.
Gently transfer the pizza to the preheated pizza stone and bake until the crust is golden brown. Remove from oven, sprinkle with scallions, slice and enjoy!
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