Korean-Style BBQ Chicken Pizza

Inspired by Korean BBQ flavours, this pizza is the perfect balance of sweet, spicy and smoky. Topped with gochujang and honey-marinated chicken, nutty sesame seeds and crisp spring onions, this is the Italian-Korean fusion you didn’t know you needed.

Difficulty

Low

Time

120 min

Author

Kenwood

Ingredients

Servings

4

Makes

2 x 28 cm (11”) pizzas

For the dough

280

180 , lukewarm

5

6

, as needed, for greasing

, as needed, for dusting

For the sauce

400

4

1

2

1

1

2

For the chicken

160 , diced

1

1

For the topping

200 , cubed

2 , finely sliced

2

Utensils

Bowl (large), Baking tray, Pizza peels, Bowls (medium), KPO10.000BK, KPO10.000GY, Hand Blender

Instructions

Step 1

Making the dough

Add flour and water into a large bowl.

Add yeast and salt to opposite sides of the bowl.

Mix well by hand until the dough begins to come together.

Transfer the dough onto a lightly floured work surface and knead lightly for 5-8 minutes until the dough is smooth and elastic.

Lightly grease the bowl and place the dough inside.

Cover the bowl with a tea towel and prove for 1 hour until doubled in size.

Lightly flour a baking tray.

Gently knead the dough to knock out excess air.

Divide the dough into 2 equal pieces.

Shape each piece into a ball and place on the prepared baking tray.

Prove for 30 minutes until the dough has risen.

Step 2

Making the sauce

Add tomatoes, salt and olive oil into a bowl and blend with a hand blender until smooth.

Add 4 Tbsp of the tomato sauce into a clean bowl.

Add gochujang, tomato ketchup, BBQ sauce and soy sauce and stir until well combined.

Divide the remaining tomato sauce into portions, freeze in an airtight container and re-use next time.

Step 3

Making the chicken

Add chicken, gochujang and honey into a clean bowl and stir until the chicken is well coated.

Step 4

Making the pizzas

Preheat the pizza oven on setting 5 until the light turns off.

Heavily dust a work surface with semolina to prevent the dough from sticking to the peels.

Shape each dough ball into a disc about 28 cm (11" in diameter), ensuring there is a defined crust around the edge.

Spread 4 Tbsp of the gochujang sauce on each pizza, avoiding the crust.

Top with mozzarella and chicken.

Step 5

Slide the semolina-dusted peels under the pizza and transfer it onto the baking stone, then close the upper lid.

Bake for 3-4 minutes, rotating the pizza halfway through, until the dough is cooked through and the cheese is bubbling.

Transfer the pizza onto a serving plate and repeat the same process with the second pizza.

Sprinkle the pizzas with sesame seeds and spring onions.

 

Serve.

 

Tip: This recipe makes more sauce than needed for two pizzas – any leftovers can be portioned and frozen in an airtight container, ready to go for your next pizza party. Dusting your work surface and pizza peels with coarse semolina is the best way to prevent your dough from sticking. If you cannot find coarse semolina, you can use flour instead, however, it may burn more quickly when the pizza is placed on a hot pizza stone.