Kimchi Pizza
Ingredients
Kimchi Pizza Sauce
- 28 ounce can whole peeled tomatoes packed in juice
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 clove garlic crushed
- 1 cup diced napa cabbage kimchi
- pinch of Kosher salt
- 1 yellow onion peeled and sliced half
- 1 teaspoon sugar
- 1 teaspoon salt or to taste
Kimchi Pizza
- Favorite pizza crust
- Burrata cheese
- Napa cabbage kimchi
- Chopped asparagus or chopped pickled asparagus kimchi
- Sliced cherry radishes
Instructions
Kimchi Pizza Sauce
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In a medium saucepan, add the olive oil and butter and heat on medium-low heat. Once the butter is melted, add the garlic, kimchi, and pinch of salt and cook until soft and golden (about 5 minutes).
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Add tomatoes and sugar and stir. Blend with an immersion blender until the sauce is still slightly chunky but the whole tomatoes are mostly broken up. Add the onion halves and bring to a simmer. Reduce heat to low and cook for 1 hour.
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Discard onion halves. Puree the rest together using an immersion blender until the desired consistency is reached (or transfer everything to a food processor or blender to puree). Season with 1 teaspoon salt (or to taste).
Kimchi Pizza
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Preheat oven to 450 degrees Fahrenheit.
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Whatever pizza crust you are using, use your fingers to press little dimples all throughout the rolled out crust. Use a pastry brush to brush olive oil across the surface. Sprinkle with Kosher salt.
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Spread a 1/2 to 1 cup of the Kimchi Pizza Sauce on the crust (just enough to create a thin layer across the crust-you don't want it too heavy). How much you use will depend on how big your pizza crust is too.
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Place the burrata on top of the pizza sauce. I split the balls apart with my hands and dotted them across the pizza. The burrata I bought came with 8 balls so I used 4 for each pizza.
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Top with some napa cabbage kimchi, pickled or fresh asparagus, and sliced radishes.
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Bake for 20 to 25 minutes or until the crust is golden and the cheese is starting to bubble and get golden spots.
Recipe Notes
This recipe is adapted from Kay Chun's "Kimchi Marinara Sauce"from Food and Wine and J. Kenji López-Alt's "New York Style Pizza Sauce"from Serious Eats.
You can make the Kimchi Pizza Sauce on a different day to cut down the time you spend in the kitchen. It makes about 3.5 to 4 cups.
If you don't have an immersion blender then puree the tomatoes in a food processor or blender before you add them to the saucepan with the kimchi.
Use whatever toppings you want or what you have in your fridge that is about to go bad.
I also made another pizza with burrata, pepperoni, and some shredded sharp cheddar cheese that was really really good (it was actually my favorite) if you want to try a meaty version.
I used cubed radish kimchi and regular napa cabbage kimchi but I actually ended up picking the cubed radish kimchi off. The flavor overpowered everything else.