Is kimchi good on pizza?

Yes, kimchi is genuinely good on pizza, and the combination works for specific flavor reasons. Kimchi adds acidity, heat, and fermented depth that standard pizza toppings rarely deliver. When it hits the heat of a hot oven, the edges caramelize and the sourness mellows, creating a sweet-savory-spicy topping that makes the whole slice more interesting.

How long can you store leftover kimchi pizza?

Leftover kimchi pizza keeps well in the refrigerator for up to 3 days when stored in an airtight container. For the best texture, reheat slices in a dry skillet over medium heat rather than in the microwave. The crust crisps back up nicely and the cheese remelts without becoming rubbery.

Can I use store-bought pizza dough?

Absolutely. Store-bought pizza dough works perfectly in this recipe and saves you significant time on a weeknight. Let it sit at room temperature for 20 to 30 minutes before stretching so it relaxes and stops springing back. Most grocery store dough balls weigh around 12 to 16 ounces, which is the right size for one 12-inch pizza.

Can I make this pizza vegetarian?

Yes, this recipe is easy to make vegetarian. Simply skip the meat and add more vegetables instead: thinly sliced bok choy, sauteed mushrooms, fresh spinach, or blanched broccoli all work well. The gochujang base and the mozzarella carry plenty of flavor on their own, and the kimchi provides all the bold, punchy character that makes this pizza stand out.

Kimchi Pizza Recipe: Bold, Crispy & Ready in 27 Min

Name: Kimchi Pizza: The Spicy, Crispy Slice You Never Knew You Needed
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Korean
Ingredients: For the gochujang base: 2 tablespoons gochujang (Korean chili paste) 2 tablespoons tomato sauce or marinara 1 teaspoon sesame oil 3 garlic cloves (minced) For the pizza: 1 ball pizza dough (homemade or store-bought, about 12 ounces); 5 cups shredded low-moisture mozzarella cheese 1 cup kimchi (well-drained and roughly chopped) 1 cup pork belly strips (pre-cooked and sliced thin), or shredded chicken, or soppressata; 5 cup sliced mushrooms 2 scallions (thinly sliced) 1 teaspoon toasted sesame seeds 1 teaspoon sesame oil (for finishing)

Description

Kimchi pizza is a Korean-inspired flatbread pizza that combines a spicy gochujang base sauce with tangy fermented kimchi, melty mozzarella, and your choice of protein. It bakes in about 12 minutes and delivers bold, layered flavor that standard pizza rarely achieves. The kimchi caramelizes at the edges in the hot oven, giving each slice a sweet, sour, and savory finish.

Ingredients

Scale

For the gochujang base:

2 tablespoons gochujang (Korean chili paste)

2 tablespoons tomato sauce or marinara

1 teaspoon sesame oil

3 garlic cloves (minced)

For the pizza:

1 ball pizza dough (homemade or store-bought, about 12 ounces)

1.5 cups shredded low-moisture mozzarella cheese

1 cup kimchi (well-drained and roughly chopped)

1 cup pork belly strips (pre-cooked and sliced thin), or shredded chicken, or soppressata

0.5 cup sliced mushrooms

2 scallions (thinly sliced)

1 teaspoon toasted sesame seeds

1 teaspoon sesame oil (for finishing)

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Instructions

1. Preheat oven to 475 degrees F with a pizza stone or inverted baking sheet inside. Allow at least 30 minutes for the surface to heat fully before baking.

2. Drain the kimchi by spreading it on paper towels and pressing gently. This step prevents a soggy crust and is important for getting the right texture.

3. Mix the gochujang, tomato sauce, sesame oil, and minced garlic together in a small bowl until smooth. Taste and adjust with a pinch of sugar if you want a slightly sweeter base.

4. Stretch the pizza dough on a lightly floured surface into a roughly 12-inch round. Work from the center outward, using your hands rather than a rolling pin, to keep the interior airy and light.

5. Spread the gochujang sauce over the dough in a thin, even layer, leaving about half an inch at the edges for the crust. Scatter the mozzarella evenly across the sauce.

6. Distribute the protein, mushrooms, and drained kimchi evenly over the cheese, spreading toppings all the way to the edges so every slice is fully covered.

7. Slide the pizza onto the hot stone or baking sheet and bake for 10 to 12 minutes, until the crust is deeply golden on the bottom, the cheese is bubbling with browned spots, and the kimchi edges look caramelized and slightly darkened.

8. Remove from the oven and immediately drizzle a thin thread of sesame oil over the top. Scatter the sliced scallions and toasted sesame seeds across the pizza.

9. Rest for 2 minutes before slicing to allow the cheese to firm up slightly, then cut into 6 slices and serve immediately.

Notes

Store leftover kimchi pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a dry skillet over medium heat with a lid on for 3 to 4 minutes for the best crust texture.

For a vegetarian version, skip the meat and add thinly sliced bok choy, extra mushrooms, or fresh spinach in its place. Make sure all vegetables are patted dry before adding to the pizza.

Draining the kimchi is the single most important prep step. Wet kimchi releases liquid in the oven and will make the crust soft in the center.

For extra heat, sprinkle 1 teaspoon of gochugaru chili flakes over the toppings before baking. For a milder pizza, reduce the gochujang to 1 tablespoon and increase the tomato sauce to 3 tablespoons.

Prep Time: 15 min
Cook Time: 12 min
Category: Dinner, Main Course
Method: Baking
Cuisine: Korean

Nutrition

Serving Size: 2 slices
Calories: 480 kcal
Sugar: 5 g
Sodium: 820 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 55 mg