Kimchi isn’t only used as a topping in this Kimchi Pizza, which has a smoky and deeply layered kimchi pizza sauce that is topped with burrata cheese, kimchi, asparagus, and freshly sliced radishes.
Course
Main Dishes
Prep Time1hour10minutes
Cook Time20minutes
Total Time1hour30minutes
Servings2(10-inch) pizzas
AuthorMegan Wells
Ingredients
Kimchi Pizza Sauce
28ouncecan whole peeled tomatoespacked in juice
2tablespoonsolive oil
2tablespoonsbutter
1clovegarliccrushed
1cupdiced napa cabbage kimchi
pinch of Kosher salt
1yellow onionpeeled and sliced half
1teaspoonsugar
1teaspoonsaltor 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
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).
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.
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
Preheat oven to 450 degrees Fahrenheit.
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.
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.
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.
Top with some napa cabbage kimchi, pickled or fresh asparagus, and sliced radishes.
Bake for 20 to 25 minutes or until the crust is golden and the cheese is starting to bubble and get golden spots.
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.