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Kimchi Bacon Pizza

Funky kimchi. Smoky bacon. Melty mozzarella. Just when you thought pizza night couldn't get any better.
Prep Time20 mins
Cook Time24 mins
Dough Rising Time45 mins
Course: Dinner
Cuisine: American, Fusion Food
Keyword: Bacon, Kimchi, Pizza
Servings: 3 pizzas


Pizza Dough

  • 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

  • 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)


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 Making

  • 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.