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Korean Pizza
Essential Cuisine

Recipe Inspiration

Korean Pizza

Korean Pizza
PREP TIME: 30 mins
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


400g good quality pizza sauce

200g grated mozzarella and cheddar cheese

100g good quality kimchi

Nigella Seeds, For garnish

20g roughly chopped coriander


Pizza Dough

500g ‘00’ fine flour

5g fi ne sea salt

7g sachet dried yeast

10g caster sugar

30g extra virgin olive oil

350ml warm water


Korean Gochujang BBQ Sauce

30g gochujang paste

10g soy sauce

15g honey

35g granulated sugar

5g white wine vinegar

10g Essential Cuisine Asian Miso Base

100g pear, chopped

100g tomato ketchup


Fried Chicken

2x chicken breasts, cut into small goujons


Tempura Batter

33g plain flour

33g rice flour

2g baking powder

200ml cold water


Flour Dredge

131g plain flour

131g tapioca starch

10g garlic powder

10g onion powder

1g black pepper

10g salt

1g cayenne pepper

3g baking powder

200g rice flour, for pané


Miso and Shallot Mayo

75g shallots, roughly chopped

20ml rice wine vinegar

30ml water

20g Essential Cuisine Asian Miso Base

200g kewpie mayonnaise


1. Dough - Add the fl our and salt to a bowl and combine, then make a well in the centre. Mix the sugar, yeast and olive oil into a jug with the warm water. Add into the well in the bowl and mix until a dough is formed. Cover and set aside to prove.

2. BBQ Sauce – Place all the BBQ Sauce ingredients into a pan and bring to a simmer. Cook until the pear is soft. Place in a blender and blend until smooth. Set aside to cool.

3. Miso and Shallot Mayo – Add the shallot, rice wine vinegar and water to a pan. Bring to a simmer with a lid on and cook until the shallot has softened. Place in a blender with the EC Asian Miso Base and blend until smooth. Add mayo and blend until combined. Set aside.

4. Tempura Batter – Add the plain flour, rice flour and baking powder to a bowl. Mix in the cold water, cover and refrigerate until needed.

5. Mix all the flour dredge ingredients together and set aside.

6. In separate containers place the rice flour, tempura batter and flour dredge. Pane the chicken goujons and fry in hot oil until golden brown and cooked through. Allow to cool.

7. Knock back the pizza dough and split into 4 even pieces. Roll out on a floured surface into a 10-inch round base. Top with a ladle of the pizza sauce and a sprinkling of cheese mix. Add on chicken and some of the BBQ sauce.

8. Heat your oven to its highest heat setting (if you have a pizza stone this can be heated too). Place the pizza in the oven on a tray or the stone and cook until the dough has risen, and the cheese has melted. This will take 3-5 minutes depending on the oven.

9. Once cooked top with some of the miso and shallot mayo, kimchi, chopped coriander and nigella seeds. Slice into 6 pieces and serve.

This recipe features...

Asian Miso Base

Asian Miso Base

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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