Gochujang Pulled Pork Korean Pizza is a remake of the classic ham and pineapple pizza and WAY BETTER than the original. It’s served with an easy to make kimchi dipping sauce and is crazy delicious.
Please please please whatever you do please MAKE THIS PIZZA!
I hate to start off by yelling at you, but it’s really important that you make this Korean pizza. Like, now. I don’t know if the pictures show it well enough, but this was the single best pizza I’ve ever eaten.
You know I’m not exactly known for falling madly in love with whatever food I happen to be eating at the moment (or something so not like that at all) but this pizza truly is rocking my world.
It has all my favorite flavors all tangled together in pizza form.
There’s the gochujang pizza sauce, which is really just some tomato paste, gochujang, and a little rice vinegar. It’s a little sweet, a little smoky, and a little spicy.
The sweet/ smoky/ spicy combo gets me every time.
There’s the gocujang pulled pork that we made a little while ago. Same flavor combo. Same love.
Then this whole Korean pizza thing is topped with pineapples, crisp red onions, and an easy to make kimchi mayo.
It’s like a ham and pineapple pizza that’s gotten totally out of hand.
We all know that every good pizza starts out with a great pizza dough recipe. If you’ve got one you love, use it. If you don’t, this is the one I love. (I’ve linked to it in the recipe as well.) It is an almost no-knead pizza dough recipe that turns out perfect everytime. If you like Neapolitan style pizza – thin, slightly chewy crust with deliciously blistered charred bubbles at the edges, you’ll love this pizza dough recipe.
To make it, you’re going to whisk some flour, yeast, and salt in a large bowl and then mix in some water. It’s no-knead, so at this point you’re going to cover the bowl and walk away for about 18 hours. Yep, you read that right. I know it’s a long time, but the yeast needs time to do it’s thing.
For this recipe, I’ve added extra yeast and cut down the rising time to 8-10 hours and it’s turned out great.
A few times I’ve even increase the amount of yeast even more and let it rise only an hour. I can’t give you exact measurements for the quick version, but an extra sprinkle of the yeast should do it.
Your pulled pork korean pizza game plan:
There are a few steps to making this pizza, but I promise you none of them are difficult. Here’s how to attack this.
1 —>> If you’re making my No-Knead Pizza Dough, start that now. If you’re using a store-bought crust you love, skip on by this step altogether.
2 —>> Put the pork in your crock pot with the gochujang and walk away while it does its thing. Make extra and freeze what you don’t use so you can skip this step next time you have a Korean pizza craving.
3 —>> Put some mayo and kimchi in your blender and blend until it’s smooth. Easy!
4 —>> Mix the tomato paste, gochujang, and rice vinegar together and call it Korean Pizza Sauce.
5 —>> Assemble the pizza and bake.
And don’t forget to call and invite me over. I’ll bring the beers!
If you make this Gochujang Pulled Pork Korean Pizza make sure you snap a pic and tag #theendlessmeal in Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 3 cups all-purpose flour
- 2 teaspoons sea salt
- ½ teaspoon active dry yeast
- 1½ cups warm (NOT hot) water
- OR: 1 large store-bought pizza crust (gluten-free, if needed)
- ¼ recipe Korean Pulled Pork
- ½ cup kimchi
- ½ cup real mayonnaise (do NOT use Miracle Whip)
- 6 tablespoons tomato paste
- 4 tablespoons gochujang (gluten-free, if needed)
- 2 tablespoons rice vinegar
- 1 cup chopped pineapple
- 1 cup grated pizza mozzarella
- ½ cup red onions, thinly sliced
- Cilantro, to serve
- Whisk the flour, sea salt, and active dry yeast in a large bowl. Add the water and mix, using your hands, until the dough comes together. If the dough feels sticky, add a tiny bit more flour. Form it into a ball and cover the bowl with plastic wrap. Set aside for 8-10 hours in a warm, draft-free location. I like to set mine in my oven with the oven light turned on.
- Follow the recipe instructions found here. Either make the full recipe and freeze what you don't use, or make ¼ of the recipe.
- Blend the kimchi and mayonnaise on high until smooth. A Vitamix works great for this.
- Stir together all ingredients in a medium sized bowl.
- Preheat your oven to 450 degrees. Line the bottom (back side) of two baking sheets with parchment paper. Divide the pizza dough into 4 pieces and pull apart to shape into rough circles. Place 2 pizzas on each of the prepared baking sheets.
- Divide the pizza sauce between the pizzas then top with the pulled pork, pineapple, mozarella, and red onions. Bake 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.
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