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Kimchi Gochujang Mozzarella Pan Pizza

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40min

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4 servings

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This pan pizza fuses tangy kimchi and a spicy gochujang-tomato sauce with a blanket of bubbly mozzarella for a wildly savory, cheesy bite. The dough bakes crisp at the edges and tender inside, while chopped kimchi adds juicy heat and crunch. Garlic warms the sauce, and a quick high-heat bake delivers stretch, sizzle, and caramelized cheese spots. It’s bold, gooey, and unforgettable.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
4 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Milk

Soy

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Preheat Pan and Oven

Place a 12-inch oven-safe pan on the middle rack. Preheat oven to 475°F (245°C) with the pan inside.

2
Prep Mozzarella

Grate mozzarella on a box grater for even melt and browning.

3
Mince Garlic

Peel garlic cloves. Mince very finely.

4
Chop Kimchi

Drain kimchi well. Squeeze out excess liquid. Chop into small pieces.

5
Make Spicy Sauce

In a bowl, whisk tomato sauce, gochujang, minced garlic, salt, and black pepper until smooth.

6
Oil the Hot Pan

Carefully remove hot pan. Add olive oil and tilt to coat the base and sides.

7
Stretch the Dough

On a floured surface, stretch dough to a 12-inch round. Lift and lay into the oiled hot pan.

8
Sauce the Dough

Spread the spicy sauce evenly from center to 1/2 inch from the edge.

9
Add Kimchi

Scatter chopped kimchi evenly over the sauce.

10
Add Cheese

Cover evenly with grated mozzarella, all the way to the edge for frico-style crisp rim.

11
Bake

Bake 14 to 16 minutes until cheese is browned in spots and edges are deep golden.

12
Release and Rest

Run a spatula around the edge. Slide pizza to a board. Rest 2 minutes for clean slices.

13
Slice and Serve

Cut into 8 slices. Serve hot and cheesy.

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