Kimchi and Pork Pizza recipe - ingredients, nutrition and when to eat it
This pizza is topped with pork and mozzarella, then baked until the kimchi is tangy and spicy, the cheese is savory, and the crust is crisp around the edges.
This pizza is topped with pork and mozzarella, then baked until the kimchi is tangy and spicy, the cheese is savory, and the crust is crisp around the edges. It’s great for sharing over weekend lunch or a relaxed dinner.
World cuisine · 25 minutes to cook
Tips: Squeeze out plenty of kimchi juice to keep the crust from getting soggy.
Tips: Ovens vary, so keep an eye on the edges and take the pizza out when they’re golden.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pizza Dough — 150 g
- Napa Cabbage Kimchi — 60 g
- Pork Shoulder — 60 g
- Mozzarella — 50 g
- Onion — 30 g
- Cooking Oil — 1 tsp