Stone baked Kimchi pizza is a perfect Korean fusion entree dish that will please your dining guests. It is crispy and savory with a hint of kimchi flavor!
Have you ever made kimchi pizza? Well, if you haven’t, today’s the day! I’m going to share a quick, easy and more-ish kimchi pizza recipe I came up with a few weeks ago.
The idea came from garlic bread. I love garlic bread. Do you?
I had this very thin crust pizza base (which I don’t normally use) in the fridge as a leftover from a party. I didn’t know what to do with it. Then I had this crazy idea that I should combine garlic bread filing + kimchi on it.
Except that I didn’t think butter would go well on a pizza base so I replaced it with extra virgin olive oil. And voilà! Garlic Kimchi Pizza came out.
Seriously though, I didn’t expect much from it. Frankly, I didn’t know what to expect.
Though it turned out that my garlic kimchi pizza was very crispy and savory with a hint of Kimchi flavor (it was very subtle). I really liked it.
I thought this would be a perfect entree dish before a western style main meal. (It won’t fill your tummy as the ingredients as you can see from below are very minimal.) I shared it with my husband, but I really didn’t want to share it. Yes, it was that good! 😉
I think baking this pizza on a pizza stone made a difference for making it crispy too. Unofficially I would like to call this “Garlic Kimchi Pizza Crisp”. The texture was nearly as crunchy as nacho chips.
It might not be everyone’s preferred texture but certainly it was mine. I think this recipe can be varied further with additional toppings (e.g. bacon, fresh basil leaf and cheese etc), but I want you to try the original recipe first as the taste won’t be the same if you add more toppings.
Anyway, I hope you get to try this recipe soon!
P.S. If you’re looking for more recipes with kimchi, check my 14 delicious ways to eat kimchi!
Ingredients for Kimchi Pizza (Serves 2)
- 1 Thin crust pizza base (Mine was 100g (3.5 ounces) and the thickness was about 2 to 3 tortilla sheets stacked together)
- 2 Tbsp kimchi, finely chopped
- Base oil (mix these in a small bowl)
- 1/2 tsp dried parsley
- 1/4 tsp minced garlic
- 1/8 tsp raw sugar
- 2 tsp extra virgin olive oil
How to Make Kimchi Pizza
1. Put a pizza stone into the oven and pre-heat it for 20 mins at 240 degree Celsius (464 F). – This is based on a fan forced oven setting.
2. While waiting, prepare the pizza. Brush the base oil on the pizza base and sparingly place the chopped Kimchi.
3. When the pizza stone is ready, place the pizza on to the stone and bake it for 7 mins (at the same temperature).
4. Slice the pizza for easy eating and serve.
Note
- Your results might be slightly different to mine depending on the type of pizza base you use, whether you’re using a pizza stone or not, and also the types of oven you use.
- If you don’t like the crunchy texture of the pizza, you should cook it for less time or cook it at a lower temperature (or both).
- If you liked this recipe, check my other Korean influenced pizza recipes. Bulgogi Pizza and Spicy Korean BBQ Chicken Pizza
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Kimchi Pizza
Ingredients
MAIN
- 1 thin crust pizza base , Mine was 100 g / 3.5 ounces and the thickness was about 2 to 3 tortilla sheets stacked together
- 2 Tbsp kimchi , finely chopped
BASE OIL (Mix these in a small bowl)
- 1/2 tsp dried parsley
- 1/4 tsp minced garlic
- 1/8 tsp raw sugar
- 2 tsp extra virgin olive oil
Instructions
- Put a pizza stone into the oven and pre-heat it for 20 mins at 240 degree Celsius (464 F). – This is based on a fan forced oven setting.
- While waiting, prepare the pizza. Brush the base oil on the pizza base and sparingly place the chopped Kimchi.
- When the pizza stone is ready, place the pizza on to the stone and bake it for 7 mins (at the same temperature).
- Slice the pizza for easy eating and serve.
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
