This Korean Fusion Pizza Will Blow Your Mind

Forget everything you know about traditional pizza. While the classics are classics for a reason, sometimes your taste buds crave an adventure. Enter the world of fusion pizza, where culinary boundaries are blurred to create something spectacularly new. This recipe for a Korean-inspired Bulgogi Pizza with a spicy-sweet Gochujang base is not just a meal; it's an experience that will redefine your pizza nights.

The magic of this pizza lies in its perfect harmony of flavors. A rich, savory Gochujang sauce replaces the standard tomato base, tender marinated beef bulgogi provides a hearty and flavorful protein, a mix of cheeses offers the perfect melt, and quick-pickled red onions cut through the richness with a tangy crunch. Are you ready to create a masterpiece in your own kitchen?

Crafting the Perfect Korean Fusion Pizza

This recipe is broken down into four key components: the crispy crust, the vibrant Gochujang sauce, the savory beef bulgogi, and the tangy pickled onions.

For the Crispy Thin Crust

The foundation of any great pizza is its crust. For these bold toppings, a thin and crispy crust works best, allowing the flavors to shine without being weighed down by heavy bread.

Ingredients:

• 2 cups (250g) all-purpose or "00" flour.
• 1 teaspoon active dry yeast.
• 3/4 teaspoon salt.
• 3/4 cup lukewarm water.
• 1 tablespoon olive oil.

Instructions:

1. In a bowl, dissolve the yeast in the lukewarm water and let it sit for about 5 minutes until foamy.
2. In a larger bowl, combine the flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Turn the dough out onto a floured surface and knead for 5-8 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover, and let it rest for at least 15-20 minutes while you prepare the toppings.

For the Gochujang Pizza Sauce

This is where the fusion truly begins. This sauce is a dynamic blend of spicy, sweet, and umami flavors.

Ingredients:

• 3 tablespoons Gochujang (Korean chili paste).
• 2 tablespoons honey.
• 2 tablespoons soy sauce.
• 1 tablespoon rice vinegar.
• 1 teaspoon sesame oil.
• 1 clove garlic, minced.

Instructions:

• In a small bowl, whisk together the Gochujang, honey, soy sauce, rice vinegar, sesame oil, and minced garlic until smooth. Set aside.

For the Beef Bulgogi Topping

Ingredients:

• 1/2 pound (225g) sirloin or ribeye steak, sliced paper-thin.
• 2 tablespoons soy sauce.
• 1 tablespoon grated Asian pear or kiwi (acts as a tenderizer).
• 1 teaspoon sesame oil.
• 1 clove garlic, minced.
• 1 tablespoon of oil for cooking.

Instructions:

1. In a bowl, combine the soy sauce, grated pear, sesame oil, and garlic. Add the thinly sliced beef and marinate for at least 30 minutes.
2. Heat a skillet or wok over high heat with a tablespoon of oil. Cook the beef in batches until it's caramelized and cooked through, about 3-5 minutes. Set aside.

For the Quick Pickled Red Onions

This acidic element adds brightness and a satisfying crunch.

Ingredients:

• 1 medium red onion, thinly sliced.
• 1/2 cup white vinegar.
• 1/2 cup water.
• 1 tablespoon sugar.
• 1 teaspoon salt.

Instructions:

1. Place the thinly sliced red onions into a jar.
2. In a bowl, combine the vinegar, hot water, sugar, and salt, stirring until the sugar and salt dissolve.
3. Pour the brine over the onions, ensuring they are fully submerged. Let them sit for at least 30-60 minutes before using. They will turn a vibrant pink and become tender.

Assembling Your Masterpiece

Additional Toppings:

• 1 ½ cups shredded low-moisture mozzarella cheese.
• ½ cup shredded provolone or Monterey Jack cheese.
• Sliced green onions, for garnish.
• Toasted sesame seeds, for garnish.

Baking Instructions:

1. Preheat your oven to its highest temperature, around 475-500°F (245-260°C). Place a pizza stone or an inverted baking sheet in the oven to preheat.
2. On a lightly floured surface, roll out your dough into a thin 12-inch circle.
3. Carefully transfer the dough to a piece of parchment paper.
4. Spread a thin, even layer of the Gochujang pizza sauce over the dough, leaving a small border.
5. Sprinkle the blend of mozzarella and provolone/jack cheese over the sauce.
6. Evenly distribute the cooked beef bulgogi and a generous amount of the pickled red onions over the cheese.
7. Carefully slide the pizza (on the parchment paper) onto the preheated pizza stone or baking sheet in the oven.
8. Bake for 8-12 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
9. Remove the pizza from the oven, let it cool for a minute, then garnish with fresh sliced green onions and toasted sesame seeds before slicing and serving.