Friday, June 15, 2012


makes one 10″ pizza

about 1/2 pound of pizza dough
2 tablespoons of all purpose flour
1 cup of aged kimchi, cut into strips
3 cloves of garlic, sliced
2 on the vine tomatoes, chopped
1 teaspoon of kosher salt
3 strips of bacon
1 teaspoon of Worcestershire sauce
2 tablespoons of Hoisin sauce
1 teaspoon of Sriracha sauce (optional)
1 teaspoon of mayonnaise
2 cups of shredded mozzarella cheese
2 stalks of scallion
2 teaspoons of olive oil

In a pan over high heat. Place bacon on the pan and cook until crispy on both sides, about 6-7 minutes. Transfer bacon pieces to a plate. With the fat that is already on the pan, turn the heat to high. Add kimchi, with garlic and cook. Continue to stir and cook until there is no more moisture left in the pan. Once the kimchi and garlic both turn slightly brown, remove from heat.

Place cookie sheet upside down on the top rack of an oven set at 500 degrees.

Slice tomatoes into 1″ pieces. Sprinkle kosher salt all over the tomatoes to draw out the moisture. Place it over a bowl and set aside.

Place flour on your surface and rolling pin. Roll out the dough slowly into a circle. Take the dough in your hands and stretch them out as evenly as possible. Continue rolling until the dough forms a circle.

In a small bowl, mix Worcestershire sauce, Hoisin sauce, Sriracha sauce (optional), and mayonnaise. Adjust seasonings to your liking. Set aside.

Remove cookie sheet from the oven. Let the pan cool for about 2 minutes. Add 1 teaspoon of olive oil to the sheet (so that the pizza doesn’t stick to the pan later.)

Place pizza dough directly on the cookie sheet. Spread 1 teaspoon of olive oil on the dough. Add sauce. leaving a little bit of space on the edges. Add tomatoes. Add kimchi. Use kitchen scissors to cut scallions and bacon right onto the pizza. Finish with cheese.

Place pizza in the middle rack of the oven and cook for 7 minutes, or until the cheese has melted and the dough has a crispy brown color.

bacon recipe courtesy of: Esther Chai, Ambitious Deliciousness, March 8, 2012