New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms
Recipe GLPRee873f7be9fa42
A bold fusion pizza combining New York-style crust with Korean kimchi, Italian soppressata, and earthy maitake mushrooms. Fresh ginger and scallions add brightness to this savory, umami-rich pie. Perfect for those who enjoy adventurous flavors.
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Ingredients
8 ounces maitake mushrooms, trimmed and broken into individual pieces
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper to taste
3 (12-ounce) balls store-bought pizza dough, risen at least two hours
2 cups New York pizza sauce
1 pound grated full-fat dry mozzarella cheese (about 4 cups)
1 (12 ounce) jar kimchi, drained and roughly chopped
9 ounces thinly sliced hot soppressata
12 scallions, roughly chopped
2 tablespoons fresh ginger, grated on the large holes of a box grater
Directions
Preheat your oven to 500°F (260°C). If using a pizza stone, place it on the lowest rack to heat for at least 15 minutes.
While the oven heats, prepare the maitake mushrooms: toss the trimmed and separated mushroom pieces with 2 tablespoons of extra virgin olive oil and season with kosher salt and freshly ground black pepper. Spread them on a baking sheet and roast for 8 to 10 minutes until lightly golden and tender. Remove and set aside.
On a lightly floured surface, stretch the first ball of pizza dough into a 12-inch round, working gently from the center outward. If the dough springs back, let it rest for a minute, then continue stretching. Transfer to a peel or inverted baking sheet.
Spread a thin layer of New York pizza sauce over the stretched dough, leaving a quarter-inch border around the edge. Use approximately 2/3 cup sauce per pizza.
Distribute one-third of the grated mozzarella cheese evenly over the sauce. Top with one-third of the soppressata slices, arranging them in a single layer.
Scatter one-third of the roasted maitake mushrooms over the soppressata, followed by one-third of the drained kimchi pieces.
Slide the pizza onto the preheated pizza stone or directly onto the oven rack, or bake on the baking sheet. Bake for 12 to 15 minutes until the crust is golden brown and the cheese is bubbly and lightly browned at the edges.
Remove the pizza from the oven and immediately sprinkle one-third of the freshly grated ginger over the hot surface. Top with one-third of the chopped scallions.
Repeat steps 3 through 8 with the remaining two balls of pizza dough and toppings to make two more pizzas.
Slice each pizza into 8 pieces and serve immediately while hot.
