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.
- 3 cups all-purpose flour
- 2 teaspoons sea salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm (NOT hot) water
- OR: 1 large store-bought pizza crust (gluten-free, if needed)
- 1/4 recipe Korean Pulled Pork
Kimchi Dipping Sauce:
- 1/2 cup kimchi
- 1/2 cup real mayonnaise (do NOT use Miracle Whip)
Gochujang pizza sauce:
- 6 tablespoons tomato paste
- 4 tablespoons gochujang (gluten-free, if needed)
- 2 tablespoons rice vinegar
Make the Korean pizza:
- 1 cup chopped pineapple
- 1 cup grated pizza mozzarella
- 1/2 cup red onions, thinly sliced
- Cilantro, to serve
Make the pizza crust:
- 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.
Make the gochujang pulled pork:
- Follow the recipe instructions found here. Either make the full recipe and freeze what you don’t use, or make 1/4 of the recipe.
Make the kimchi dipping sauce:
- Blend the kimchi and mayonnaise on high until smooth. A Vitamix works great for this.
Make the gochujang pizza sauce:
- Stir together all ingredients in a medium sized bowl.
Assemble the pizza:
- 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.