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Close-up of a BBQ chicken pizza on a baking tray, topped with red onions, cilantro, and cheese—a delightful twist on Korean pizza. A small bowl of sauce and a partial view of another pizza are visible in the background.
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4.67 from 6 ratings

Zingy Korean-Style Pizza

Spice up pizza night with this Korean pizza! It's got all the fixin's—our famous BBQ pulled "pork" mushrooms, tangy kimchi, and a bold gochujang sauce (topped off with kimchi mayo to seal the deal!). This Korean-Italian fusion is a flavor explosion you don't want to miss out on!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Pizzas
Cuisine: Korean
Diet: Vegetarian
Keyword: how to make Korean pizza, Korean pizza, Korean pizza toppings, vegetarian Korean pizza
Diet: Vegetarian
Occasion: Birthdays, Game Day
Time: 45 minutes or less
Servings: 8 slices
Author: Sarah Bond

Ingredients

Sauce

  • 3 Tbsp tomato paste 45 g
  • 3 Tbsp Gochujang Paste 45 g
  • 1 Tbsp rice vinegar 15 mL

BBQ Pulled "Pork"

  • 4 king oyster mushrooms
  • 1 Tbsp oil 15 mL
  • 1 tsp smoked paprika
  • ¼ tsp each salt and cayenne pepper
  • 2 cloves garlic minced
  • ¼ cup BBQ sauce 60 g

Pizza Toppings

  • 1 pizza dough
  • 1 ½ cups shredded mozzarella cheese divided, 120 g
  • ½ cup Lucky Foods Seoul Kimchi 75 g
  • ¼ cup sliced red onion about ¼ of an onion
  • 3 scallions sliced
  • ¼ cup Kimchi Mayo 50 g
  • To Serve: cilantro crushed red pepper flakes

Instructions

  • Sauce: Mix all Sauce ingredients, then set aside.
    A bowl of vibrant red chili pepper paste with a wooden spoon sits beside a tube labeled Gochujang, resting on a blue surface—perfect for drizzling over your favorite Korean pizza creation.
  • BBQ Pulled "Pork": Preheat the oven to 400°F (204°C). Using two forks, shred the stems and caps roughly into pieces. Set on a parchment-lined baking sheet. Drizzle with oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes until they are a bit crispy and brown on the edges. In a bowl, stir together cooked mushrooms and BBQ sauce. When finished, increase oven heat to 450°F (230°C).
    Shredded, roasted pulled mushrooms on a baking sheet with metal tongs, displaying a crispy, meat-like texture.
  • Dough: Grease a large pan (circular or rectangular) well, optionally dusting it with cornmeal. Roll pizza dough out into a large circle or rectangle (depending on the shape of your pan), then transfer the dough to the pan.
  • Assemble: Spread your sauce evenly onto the pizza, leaving about ½ inch free around the outside. Sprinkle on 1 cup of the cheese, then top with BBQ pulled "pork," kimchi, red onion, and scallions. Sprinkle on the remaining cheese.
    Unbaked Korean pizza on a sheet pan featuring tomato sauce, shredded cheese, and mushrooms. A bowl of prepared mushrooms sits nearby on the light blue surface, ready to elevate this fusion delight.
  • Bake for 10 to 15 minutes until the cheese is melted and golden brown in spots. Slice and serve warm, topped with Kimchi Mayo, fresh cilantro, and crushed red pepper flakes!
    Close-up of a BBQ chicken pizza on a baking tray, topped with red onions, cilantro, and cheese—a delightful twist on Korean pizza. A small bowl of sauce and a partial view of another pizza are visible in the background.

Notes

King oyster mushrooms can be found in most Asian supermarkets! You can substitute oyster mushrooms if needed (use about 3 heaping cups).
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