Funky kimchi. Smoky bacon. Melty mozzarella. Just when you thought pizza night couldn’t get any better.
Growing up Korean means growing up with a certain amount of food shame. Raw garlic. Fermented soybean paste. Dried fish. Kimchi. All these foods are insanely delicious but wow, are they stinky. They give you bad breath and “perfume” your clothes and hair with a distinct aroma.
Yeah, everyone loves Korean food now. Even celebrities are riding the kimchi-probiotic-bandwagon. But unless you’ve eaten Korean food at the risk of ridicule and scorn, do you really love Korean food?
Yes, of course you do. Because Korean food is freakin’ DELICIOUS.
Especially kimchi. Bad breath aside, kimchi is the fermented pleasure that makes everything taste better. That pungent, funky, acidic bite of delight! So good!!
Sprinkled on top of pizza and smothered with mozzarella and bacon, kimchi elevates Pizza Night to another level.
The idea for this pizza came a few years back. It was family pizza night and I was tired of the usual flavor combinations. I puttered around in the kitchen, looking for something new and fresh.
Then I spotted a big jar of kimchi in the fridge. I thought to myself: Kimchi tastes good with cheese. Kimchi also tastes good when cooked. Why not?
I threw in some leftover bacon strips for good measure and now, Kimchi Bacon Pizza is my all-time favorite pizza combination!
Some notes about Kimchi Bacon Pizza:
This pizza tastes best with kimchi that’s pretty well fermented. Not so fermented that it’s fizzy and only good for Kimchi Jjigae. But not too fresh that it’s still crunchy and raw tasting, either. Somewhere in between, leaning more towards ripe. If this sounds confusing, Kimchi Anthropology: Fermentation may be able to help!
If you love kimchi as much as I do, I’m 1000% sure you’ll love this pizza, too. Enjoy!!
Funky kimchi. Smoky bacon. Melty mozzarella. Just when you thought pizza night couldn't get any better.
- 4 cups flour
- 2 1/4 tsp yeast
- 1 Tbsp sugar
- 2 tsp salt
- 1/4 cup olive oil
- 1 1/2 cup warm water
- 3 cups mozzarella cheese, grated (24 oz, approximately)
- 12 strips (cooked) bacon (I use thick-cut bacon)
- 1 1/2 cups marinara sauce
- 1 cup kimchi
- 3 green onions, chopped
- 3 thai chilies, chopped (optional)
Add flour, yeast, and salt to a large bowl. Set aside.
In a 2-cup measuring cup, add warm water and sprinkle yeast on top. Let sit for 5 minutes. It should foam. (If it doesn't foam, you may need new yeast.) Add olive oil.
Make a well in the center of the flour bowl. Add liquid to the well and start mixing with a spatula until it looks like a shaggy mound. Dump onto a flat surface and knead until smooth and elastic, about 5-10 minutes.
Cover and let rise in a warm place until doubled in size, about 45 minutes.
Preheat oven to 450F/230C. If using a pizza stone (highly recommended), place it on the bottom rack and let it heat up with the oven.
Divide dough into thirds. Shape each piece into a round pizza crust. Stretch the dough with your hands and use a rolling pin, if necessary. Sprinkle with flour if it gets too sticky.
Place each pizza on a piece of parchment paper. This will enable you to slide individual pizzas in and out of the oven with ease. (Without parchment paper, the pizza will stick to the baking sheet and/or the kitchen counter where you are assembling.)
For each pizza, top with 1/2 cup marinara sauce, 1/3 cup kimchi, 4 strips bacon, 1 cup cheese, 1 green onion, and 1 Thai chili. Repeat until you have 3 pizzas.
Bake each pizza until the crust looks golden and the cheese has melted, about 7-9 minutes per pizza. (You can also bake multiple pizzas at the same time, if you have enough room on your pizza board.)
*If using store-bought pizza dough, adjust the topping amount to your preference.
**This recipe tastes best with kimchi that’s well fermented. Not so fermented that it’s fizzy and only good for kimchi jjigae. But not too fresh that it’s still crunchy and raw tasting. Somewhere in between, leaning more towards ripe.