New York-Style Pizza with a Korean Twist

Ingredients

While the original New York-style pizza is known for its simple yet delicious toppings like tomato sauce and mozzarella cheese, this Korean adaptation adds a punch of flavor with the inclusion of traditional Korean ingredients. The addition of tangy kimchi and savory bulgogi takes this pizza to a whole new level, infusing it with the vibrant and spicy flavors of Korean cuisine. We alse have the original recipe for New York-Style Pizza, so you can check it out.

• 2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
• 1 teaspoon instant yeast 1 teaspoon instant yeast
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (250g) shredded mozzarella cheese 1 cup (250g) shredded mozzarella cheese
• 1/2 cup (120g) bulgogi, cooked and thinly sliced 1/2 cup (120g) bulgogi, cooked and thinly sliced
• 1/2 cup (120g) kimchi, drained and chopped 1/2 cup (120g) kimchi, drained and chopped
• 1/4 cup (60g) gochujang (Korean red pepper paste) 1/4 cup (60g) gochujang (Korean red pepper paste)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 12g (6g saturated)
• Carbohydrates: 45g (3g sugars)
• Protein: 15g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Mix well.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Stir until a dough forms.
3. 3.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into two equal portions. Roll out each portion into a thin circle.
7. 7.
   Transfer the pizza dough to a baking sheet or pizza stone.
8. 8.
   Spread a thin layer of gochujang on each pizza crust.
9. 9.
   Sprinkle shredded mozzarella cheese evenly over the gochujang.
10. 10.
    Top the pizzas with bulgogi and kimchi.
11. 11.
    Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is melted and bubbly.
12. 12.
    Remove from the oven and garnish with fresh cilantro.
13. 13.
    Slice and serve hot.

Treat your ingredients with care...

• Kimchi — Make sure to drain the kimchi well before chopping to remove excess liquid and prevent the pizza from becoming soggy.
• Bulgogi — For best results, thinly slice the cooked bulgogi against the grain to ensure tenderness and even distribution of flavor.

Tips & Tricks

• For a spicier kick, add a sprinkle of Korean red pepper flakes (gochugaru) on top of the pizza before baking.
• Experiment with different types of cheese such as cheddar or a blend of mozzarella and provolone for added flavor.
• If you prefer a crispier crust, pre-bake the pizza dough for a few minutes before adding the toppings.
• Customize your pizza by adding other Korean ingredients like sliced scallions or pickled radish as toppings.
• Leftover pizza can be reheated in a preheated oven at 180°C (350°F) for about 5-7 minutes.

Serving advice

Serve the Kimchi and Bulgogi Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful party appetizer. Pair it with a side of tangy Korean dipping sauce or a refreshing cucumber salad to balance the flavors.

Presentation advice

To enhance the visual appeal of the pizza, garnish it with a sprinkle of sesame seeds and a drizzle of sesame oil just before serving. The vibrant colors of the kimchi and bulgogi will make this pizza a standout dish on any table.