Units
Ingredients
for sauce
- 1 tablespoon gochujang
- kimchi juice
- ½ teaspoon toasted sesame oil
- 1 clove garlic crushed
for pizza
- 450 grams pizza dough
- flour (for dusting)
- cornmeal (for dusting)
- 60 grams Gruyere cheese (shredded)
- 100 grams pork belly (thinly sliced)
- ½ cup kimchi (squeezed of excess juice and chopped)
- 1 scallion (chopped)
- cilantro (for garnish)
Instructions
- 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 1 tablespoon gochujang with enough kimchi juice so that it's thin enough to easily spread (but not watery). Add the ½ teaspoon toasted sesame oil and 1 clove garlic and stir to combine.
- On a well floured surface, roll the 450 grams pizza dough out until it is less than ¼" thick. Dust a pizza peel (or wooden cutting board) with course ground cornmeal and lay the dough on top. I used a special pizza pan for my toaster oven so I made the pizza directly on the pan.
- Use a spoon to spread the sauce on the dough.
- Top the sauce with a thin layer of some of the 60 grams Gruyere cheese
- Top with cheese with the sliced 100 grams pork belly and ½ cup kimchi
- Top with the remaining cheese and 1 scallion
- Gently transfer the pizza to the preheated pizza stone and bake until the crust is golden brown. Remove from oven, garnish with cilantro, slice and enjoy!
Notes
Dough : the one in this book is perfect
Nutrition
Calories 478kcalCarbohydrates 56gProtein 15gFat 22gSaturated Fat 9gPolyunsaturated Fat 3gMonounsaturated Fat 7gCholesterol 32mgSodium 922mgPotassium 105mgFiber 2gSugar 8gVitamin A 178IUVitamin C 2mgCalcium 144mgIron 4mg