Easy Kimchi Pizza with Bacon

hand taking a slice of kimchi bacon pizza from a big wheel

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5 from 1 vote

Just when you thought homemade pizza couldn't get any better, Kimchi Pizza with Bacon for the easy win!

Prep Time20

Cook Time24

Dough Rising Time45

Course: Dinner

Cuisine: American, Fusion Food

Keyword: Bacon, Kimchi, Pizza

Servings: pizzas

Calories: 1593kcal

Equipment

Pizza Stone
Parchment Paper
Rimless Baking Sheet (to be used as pizza wheel)

Ingredients

Pizza Dough (for 3 pizzas):

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

Pizza toppings (for 3 pizzas):

3 cups/24 oz mozzarella cheese, grated (1 cup/8oz for each pizza)
12 strips thick-cut bacon (4 strips for each pizza)
1 1/2 cups marinara sauce (1/2 cup for each pizza)
1 cup kimchi (1/3 cup for each pizza)
3 green onions, chopped (1 green onion for each pizza)
3 thai chilies, chopped (1 thai chili for each pizza)

Homemade Pizza Sauce:

1/2 large onion, diced
2 Tbsp butter
2 Tbsp olive oil
1 tsp dried oregano
1/2 tsp Italian dried red chili flakes
1/2 tsp garlic powder
2 bay leaves
1/2 tsp salt
1 28oz can San Marzano whole tomatoes

Instructions

Pizza Dough:

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.

Pizza Sauce:

Heat a large stock pot over medium heat. Add butter and olive oil and let it melt together. Add onion, oregano, chili flakes, garlic powder, bay leaves, and salt. Cook, stirring often, until the onion is translucent and golden, about 5-6 minutes. Lower heat if the onion gets too dark and crispy looking.
Add canned tomatoes. Crush tomatoes with a potato masher or a wooden spoon, making sure to break up the big chunks. It's ok if there's small chunks here and there.
Cook, over medium heat, until the sauce is thick and rich, about 20 minutes. Transfer to a bowl to cool and set aside.

Assembly:

Fry Bacon. In a non-stick pan, partially cook bacon. It should be somewhat soft and limp but no longer pink. Transfer to a paper towel lined plate and set aside.
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.). Use a rimless baking sheet to transfer the parchment paper pizza to and from the oven.
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.)

Notes

**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.

Nutrition