Ready to shake up pizza night with a delicious twist? This Korean pizza delivers the goods - crispy dough is slathered with a smoky, tomato-based gochujang pizza sauce. Then it's loaded with tender, slow-cooked Korean pulled pork and topped with sliced red onions, sweet pineapple, mozzarella, and a sprinkle of cilantro. It may not be the most traditional pizza, but it's a guaranteed winner for your next pizza party!
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.
1 recipe Korean Pulled Pork
While the pork is cooking, make the dipping sauce. Blend the kimchi and mayonnaise in your blender until it's mostly smooth.
¼ cup kimchi, ¼ cup real mayonnaise
Make the gochujang pizza sauce by mixing the ingredients in a small bowl.
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.
2 store-bought pizza crusts
Divide the pizza sauce between the two pizzas and then top with about ¾ cup of pulled pork, pineapple, mozzarella, and red onions.
1 cup chopped pineapple, 1 cup grated pizza mozzarella, ½ cup 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.
Cilantro
Notes
This pizza is great to make with leftover Korean pulled pork. You'll need about ¾ cup for each pizza that you want to make.