Pepperoni and kimchi pizza

This inventive fusion pizza from Adam Liaw brings the classic pepperoni pizza into a modern Korean version with the addition of kimchi, gochujang and spring onion. Starting with a spicy kimchi pizza sauce, the pizza is topped with salty, umami-rich pepperoni, mozzarella cheese and finished with a sprinkle of spring onion for colour and freshness.

• serves

  6

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 180 g grated mozzarella cheese
• 150 g sliced pepperoni
• 2 spring onions, thinly sliced, to serve (optional)

For the pizza dough 

• 1 kg bread or 00 flour
• 650 ml water
• 20 g salt
• 60 ml olive oil
• 1 packet instant yeast

For the kimchi pizza sauce 

• 2 cups (500 ml) tomato passata
• 1 cup finely chopped kimchi
• 2 tbsp gochujang (Korean chilli paste)
• 1 tbsp honey
• 2 spring onions, thinly sliced

Chilled proving time: 1 – 3 days

Instructions

1. For the pizza dough, place all the ingredients into a stand mixer fitted with a dough hook and knead for 10 minutes until a smooth dough forms. Divide into 6 pieces, 280 g each, and form into balls by pulling the dough towards you to create tension in the surface of the dough, like shaping sourdough. Place into individual, lidded oiled containers, drizzle with a little olive oil and refrigerate for up to 3 days. Remove from the fridge 30 minutes before using.

2. Preheat pizza oven at full heat, or heat oven to maximum temperature.

3. For the kimchi pizza sauce, combine the ingredients in a small saucepan and bring to a simmer. Simmer for 3 minutes and remove from the heat.

4. Stretch out one piece of pizza dough and top with the pizza sauce. Scatter over the mozzarella and then the pepperoni. Cook in a pizza oven until done, about 1 ½ - 2 minutes, then remove from the oven and scatter with spring onions to serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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