Kimchi and Bulgogi Pizza

I know what you’re thinking…. GROSS.  It’s actually a very good pizza! I promise…

Since we’ve moved into the new house we haven’t made as as many pies as we used to. I guess we are still getting used to the space 🙂 This one was AWESOME!

Prep: 1 hr

Cook Time: 20-25 min

Serves: 2-3

Ingredients:

• 1 Cup Kimchi (drained of liquid, pres with paper towel).
• 1/3 lb Sirloin sliced thinly (helps to freeze slightly before slicing).
• 1 Cup  Rough cilantro
• 1/2 Cup Green onion
• 10 oz Mozzarella cheese, (I use slices of fresh mozz).
• 1/2 Cup Cheddar cheese
• 1/8 Cup Ponzu sauce
• 1 TBS Fish sauce
• 1/4 C. Sirracha

Crust/Dough

• 1 (1/4 ounce) Package active dry yeast
• 1 C. Warm water (may need more)
• 1 TBS. Sea salt
• 2 tsp Sesame oil
• 2 1/2-3 1/2 cups Bread flour

Instructions For Dough:

1. Dissolve yeast in warm water in warmed bowl.
2. Add sea salt, olive oil, and 2 1/2 cup flour.
3. Attach bowl and dough hook, turn to speed 2 and mix 1 minute.
4. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to dough hook and cleans sides of bowl. Knead on speed 2 for 5 minutes. If making 2 pies split dough into 2 balls. Knead until the edges of bowl are clean, this may take more flour or more water.
5. Place in greased bowl, turning to grease top.
6. Cover, let rise in warmest place in house away from draft until doubled in bulk (about 1 hour).
7. Punch dough down each ball.
8. Roll out dough as you like and place on your cooking surface. (stone, tin, pan, etc.)
9. Par Bake for 5 min if crispy crust is desired…

Pizza Instructions:

1. Marinate sirloin in fish sauce and ponzu for 1 hr. Then cook in skillet until browned and done.
2. Once dough is ready. (Par baking is optimal), spread a very thin layer of Sirracha on pie, then add mozzarella, cooked sirloin, then cheddar cheese. Bake until cheese is melted and bubbly, about 10-15 min.
3. Add drained kimchi, cilantro, and green onion to top of pie.
4. Enjoy!

Homemade Pizza with Collard Greens, Prosciutto, Sun-Dried Tomatoes, and Crispy Garlic

All I can say about this pizza is one word… UNBELIEVABLE!!!  Quote from my husband Evan: “This is the kind of pizza you order over and over again at a restaurant because it’s so good.”

Prep: This depends on if you make your own dough, you can buy pre-made at most stores now or Central Market.  Minus dough making it will take about 10 min to prep.

Cook Time: 4 min for collard greens, 10 min for crispy garlic, and 12-15 min for pizza.

Ingredients:

• Dough can be homemade or store bought- a good dough is important!
• 1 large handful of collard greens, chopped up small (1″x 1″)
• 1 Lemon, juiced
• 1/4 C Chicken stock
• 1 pinch of salt
• 6 slices of Prosciutto (find one cured with sea salt, not nitrates if possible).
• 14 oz of a mozzarella, provolone, and swiss blend, shredded, (you can use more or less depending on how much cheese you like).
• 1/4 cup Parmigiano-Reggiano (don’t skimp, use some good stuff).
• 5 sun-dried tomatoes (the dry kind, not in oil) sliced.
• 3 cloves of garlic, roughly chopped
• 1 tsp Olive Oil
• 3-5 oz of Muir Organic Tomato Sauce (add 1/2 TBS of herbs de provence, 1/2 tsp garlic powder, and pinch of salt and stir).

Instructions:

• Preheat Oven to 350 to start (later you will bump up to 400).
• Add chicken stock, lemon juice, and pinch of salt to a medium skillet on med high, add chopped collard greens and cook for 3-4 min.  Transfer to a bowl.
• Cut up garlic and transfer to a small baking dish with 1 tsp of olive oil, bake for about 10 min.  They should be turning golden but not burning.
• Make sauce up with herbs from above in a small bowl.
• Start assembling pizza: Dough, sauce, cheese blend, collard greens, prosciutto, tomatoes, garlic, then parmigiano-Reggiano.
• Bake for 12-15 min @ 400 degrees

Enjoy!  You will love the slight taste of lemon in the collard greens and the crispy garlic that penetrates this pie!