Kimchi and Sausage Pizza
Recipe GLPRf06ba639e730b0
A vibrant fusion pizza featuring spicy fermented napa cabbage kimchi combined with seasoned Italian sausage, mozzarella cheese, and marinara sauce on a crispy crust. The tangy and umami-rich kimchi perfectly complements the savory sausage for a bold, flavorful pizza.
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Ingredients
2 pounds pizza dough, store-bought or homemade
All-purpose flour, for dusting
Cornmeal, for dusting
1 cup marinara sauce, store-bought or homemade
8 ounces crumbled Italian sausage
8 ounces napa cabbage kimchi, store-bought or homemade
1 cup shredded mozzarella cheese
Fresh basil leaves, for garnish (optional)
Directions
Preheat your oven to 475°F. If using store-bought pizza dough, remove it from refrigeration and allow it to rest at room temperature for about 10 minutes to make shaping easier.
Lightly dust a work surface and pizza peel or baking sheet with all-purpose flour and cornmeal. This prevents sticking and creates a textured crust base.
Shape the pizza dough into two 12-inch rounds, stretching gently from the center outward. If the dough resists, let it rest for a few minutes before continuing. Transfer each round to your prepared peel or baking sheet.
In a skillet over medium-high heat, brown the crumbled Italian sausage, breaking it into small pieces as it cooks, until no pink remains inside (about 5–7 minutes). Drain excess fat if needed and set aside.
Drain the kimchi well, pressing gently to remove excess liquid. Roughly chop it into bite-sized pieces for even distribution on the pizza.
Spread about ½ cup of marinara sauce onto each dough round, leaving a small border for the crust edge. Distribute the cooked sausage evenly over both pizzas.
Scatter the chopped kimchi over the sausage, followed by ½ cup of shredded mozzarella cheese on each pizza.
Transfer the pizzas to the preheated oven (place directly on racks or keep on baking sheets) and bake for 12–15 minutes, until the crust is golden brown and the cheese is melted and lightly bubbling at the edges.
Remove the pizzas from the oven and let cool for 1–2 minutes. If desired, garnish with fresh basil leaves. Slice and serve immediately.
