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–+ servings
Korean Chicken BBQ Pizza

Irresistible Korean Chicken BBQ Pizza for Flavor Lovers

Experience the bold flavors of Korean Chicken BBQ Pizza, an exciting twist on a classic favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Chicken
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Prepared Pizza Dough store-bought or homemade
For the Toppings
  • 1 cup Mozzarella Cheese shredded, or substitute with provolone or vegan cheese
  • 2 tablespoons Gochujang BBQ Sauce or try sriracha mixed with ketchup
  • 2 cups Leftover Korean BBQ Chicken Thighs thinly sliced
  • 1 cup Kimchi drained
  • 4 tablespoons Scallions thinly sliced

Equipment

  • oven
  • pizza stone or baking steel
  • Pizza Peel

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) with a pizza stone or baking steel inside.
  2. Roll out your prepared pizza dough to a 12-inch round on a lightly floured surface.
  3. Brush Gochujang BBQ sauce over the dough, leaving a half-inch border for the crust.
  4. Sprinkle mozzarella cheese evenly over the sauce.
  5. Layer thinly sliced Korean BBQ chicken thighs generously on top of the cheese.
  6. Spread drained kimchi evenly over the layers.
  7. Sprinkle another ¼ cup of mozzarella cheese and drizzle with more Gochujang BBQ sauce.
  8. Transfer the pizza to the preheated pizza stone or steel and bake for 15-20 minutes.
  9. After baking, let the pizza cool for a few minutes before slicing.
  10. Garnish with thinly sliced scallions before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 50mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze individual slices wrapped in plastic wrap and aluminum foil for up to 2 months.

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