Korean BBQ Pizza with Kimchi and Prosciutto
My Pinterest boards are covered in Kimchi as of late: Korean Meatloaf, Kimchi Sweet Potato Salad, Korean Pulled Pork. In fact I’d venture to say that kimchi is my latest “trigger ingredient.” Betcha didn’t see that one coming! But I’m totally intrigued by the stuff.
If you’re not familiar with my new found love, it’s main ingredient is fermented vegetables, generally napa cabbage and it’s served as a traditional Korean garnish or side dish. Apparently, I’m not the only one who likes it. On average, South Koreans consume approximately 40 pounds of the stuff, per person, annually.
This Korean BBQ Pizza with Kimchi was my first experiment with the National Dish of Korea, and I’ve already made it twice. The garlicky crust paired with spicy BBQ sauce, salty prosciutto, and the tang of the kimchi pack an awesome flavor punch. Both Courtney and I devoured this pizza. Grunting noises might have been involved.
Korean BBQ Pizza with Kimchi and Prosciutto
Inspired by Kohler Created
Ingredients:
For the pizza:
- 1 garlicky pizza dough (recipe here)
- ½-1 cup kimchi, squeezed of excess juice and chopped
- 6-8 slices of prosciutto, sliced into strips
- 1 cup shredded mozzarella (or more!)
- Red pepper flakes and/or parmesan cheese (optional)
For the sauce:
- 2 tbsp kimchi juice
- ½ tsp sesame oil
- 3 tbsp BBQ Sauce
- 2 tsp sriracha (or to taste)
- 1 tsp fish sauce (optional)
- 3 cloves garlic, crushed
Directions:
- Prepare the dough according to these instructions.
- Meanwhile, prepare the sauce by combining all the sauce ingredients in a small bowl and stirring well.
- Once the dough has cooked for 5-8 minutes, remove from oven and top with sauce, prosciutto, mozzarella and kimchi.
- Cook for an additional 5-8 minutes. Top with red pepper flakes, if desired, slice and serve!
