Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.
LOADING

Kim Chee Pizza

This delicious Kim Chee Pizza recipe makes enough for 4 artisan pizzas.


Posted By: S. Park
Not rated yet
Rate Recipe!
    

Close Enter your Comment:
| 1 people have saved this recipe

Print   Add to Printer70 Times Printed

Prep Time: 30 | Cook Time: 10-15 | Ready In: 45
Ingredients: Print   Add to cart
US Metric

Dough

  • 2 3/4 cups lukewarm water
  • 1 1/2 tablespoons granulated yeast (I bought the Fleishman’s Yeast in a jar, and then stored it in my fridge after opening)
  • 1 1/2 tablespoons salt
  • 1 tablespoon sugar (I substituted 2 tablespoons of honey)
  • 1/4 cup toasted sesame oil
  • 6 1/2 cups unbleached all-purpose flour
  • Mix the yeast, salt, sugar and olive oil with the water in a 5-qt bowl, or a lidded (not airtight) food container or in the stand mixer with the dough hook attached.
Sauce
  • 2 tablespoons vegetable oil
  • 1 onion, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 3 tablespoons sake
  • 2 tablespoons honey
  • 1 28 oz can tomatoes
Kimchee Pork Topping
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 1 lb of Korean pork belly (samgyupsahl), cut into small pieces (about 1/2 inch pieces) **you can substitute bacon if you wish, but it will increase salty factor considerably
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 4 cups of kimchi, roughly chopped
Assembly
  • 1/2 cup scallions chopped
  • 1/2 cup cilantro chopped
  • 1 lb shredded mozzarella


Cooking Process:

Dough

Mix in the flour without kneading, using a large wooden spoon. (because of my hand problem, I did use my stand mixer with the dough hook. You do NOT need a stand mixer, just mix with a large wooden spoon.)

Cover (not airtight) and allow to rest at room temperature for about 2 hours. It will rise and get super big. You can use the dough at this point, or refrigerate and use over next 12 days.To make one pizza, pinch off a grapefruit sized piece of dough. When you do this, your dough will deflate. This is okay, as it will rise again later. Loosely cover and refrigerate the rest to use over the next 12 days.

Sauce

Heat a saucepan over medium heat.  Add oil and diced onions.  Cook until onions are translucent, about 3 minutes.  Add garlic and ginger and cook for an additional 2 minutes, to release their flavors.  Add 3 tablespoons of sake and cook until sake coats the onions, another 2 minutes.  Add tomatoes and honey and bring to a simmer..  Use a hand blender and puree all the ingredients so that you have a smooth uniform sauce.  Alternatively you can use a regular blender or food processor to process the sauce.

Kimchee Pork Topping

In a fry pan over medium heat, add both sesame and vegetable oil, pork belly ginger and garlic.  Cook, stirring occasionally rendering fat from pork belly about 4 minutes.  Add all of kimchi and continue to cook, until kimchi pieces have a slightly translucent quality, anywhere from 5-10 minutes, depending on the ripeness of your kimchee.  Remove from heat when translucency is met.

Preheat oven to 500.  Place pizza stone OR an inverted cookie sheet in the oven to also preheat.

Take 1/4 of the dough and with a bit of flour begin working it into a flat shape.  I’ve tried stretching the dough but I have had the most luck getting the dough round and flat with a rolling pin.  Don’t worry about a perfectly round shape (I can’t do it) and instead focus on getting a nice even base.  (I don’t do this well all the time either.)

First lay down the pizza dough.  Spread about 3/4 a cup of sauce all the way around the pizza.  Spread a heaping cup of kimchee pork mixture evenly on top.  Sprinkle 3/4 cup to 1 cup of mozzarella cheese on top.  Finish by sprinkling a handful of the scallions and cilantro.

Bake at 500 degrees until cheese is melted and lightly golden brown.  Remove from oven carefully and then wait 3 minutes before cutting.  Slice and serve.

Comments:

UA-24244452-1