Gochujang Pulled Pork Korean Pizza Recipe
User Reviews
5
Gochujang Pulled Pork Korean Pizza Recipe
Description
The base is made by preparing Korean pulled pork according to a separate recipe, which adds rich, seasoned pork meat suitable as a pizza topping. A gochujang pizza sauce mixes tomato paste, gochujang chili paste, and rice vinegar for a spicy and tangy flavor. The pizza is assembled by spreading this sauce over crusts, then layering pulled pork, chopped pineapple, grated mozzarella, and thinly sliced red onions.
Baking at a high temperature melts the cheese and crisps the crust while melding the toppings. After baking, the pizza gets a fresh topping of cilantro and a drizzle of a creamy kimchi-mayo dipping sauce made by blending kimchi and mayonnaise to complement the bold flavors with a mild tang.
This recipe is ideal for using leftover Korean pulled pork and creates an inventive Korean-Western fusion pizza with balanced sweet, spicy, and creamy elements. Two pizzas are made, each requiring about ¾ cup of pulled pork.
Ingredients
- 1 recipe pulled pork see notes, Korean
- 1 cup pineapple chopped
- 1 cup mozzarella cheese grated, for pizza
- ½ cup red onions thinly sliced
- cilantro to serve
- 2 pizza crust store-bought
Kimchi Dipping Sauce
- ¼ cup kimchi
- ¼ cup mayonnaise real
Gochujang Pizza Sauce
- 6 tablespoons tomato paste
- 4 tablespoons gochujang
- 2 tablespoons rice vinegar
Instructions
- Start by making the Korean pulled pork. Follow the recipe instructions here. Either make the full recipe and freeze what you don't use, or make ¼ of the recipe.
- While the pork is cooking, make the dipping sauce. Blend the kimchi and mayonnaise in your blender until it's mostly smooth.
- Make the gochujang pizza sauce by mixing the ingredients in a small bowl.
Assemble the pizza
- Place your pizza stone (if using) into your oven on the middle rack and turn your oven to 500 degrees Fahrenheit, or as high as it will go. Stretch each pizza dough to form a circle. Either place the pizza crust on an upside-down baking sheet or on your pizza peel if you're using a pizza stone.
- Divide the pizza sauce between the two pizzas and then top with about ¾ cup of pulled pork, pineapple, mozzarella, and red onions.
- Bake the Korean pizzas for 10 minutes, or until the pizza is hot and bubbling and the crust is golden brown. Top with cilantro and a drizzle of the kimchi mayo. Save the rest of the kimchi mayo for dipping your crust.
Notes
- This pizza works well with leftover Korean pulled pork; reserve about ¾ cup per pizza.
- You can prepare the pulled pork entirely ahead and freeze portions for future use.
- The kimchi mayonnaise adds a creamy, tangy contrast; blend until mostly smooth for easy drizzling.
- Use store-bought pizza crusts or prepare your own for convenience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 889 kcal
% Daily Value*
| Serving | 1 serving = ½ of one pizza | |
| Calories | 889kcal | 44% |
| Carbohydrates | 130g | 43% |
| Protein | 37g | 74% |
| Fat | 25g | 38% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 63mg | 21% |
| Sodium | 2100mg | 88% |
| Potassium | 413mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 26g | 52% |
| Vitamin A | 761IU | 15% |
| Vitamin C | 31mg | 34% |
| Calcium | 391mg | 39% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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