Kimchi Sausage Pizza – Delicious Fusion Cuisine

Pizza with kimchi and sausage

This pizza honors a traditional Korean pairing of kimchi and pork (sausages, in this case). For the ideal crust, start with a simple handmade pizza dough and preheat your oven to the highest setting.

My parents acquired a pizza shop in Inglewood, California, while I was a junior in high school. What did a family from Pennsylvania who had just moved to Korea know about pizza? Exactly nothing! It didn’t deter my parents, however.

We children were used to clean the facility. Purchased was a pizza oven. They recruited a cook from Mexico. We erected a sign and opened for business.

Pizza with kimchi and sausage
Pizza with kimchi and sausage

My mother had learnt to prepare proofed dough, which she kept in our refrigerator. The pepperoni, salami, and Canadian bacon were chopped with a meat cutter, and the pizza sauce was home-made.

We filled ourselves with our homemade pizza at the conclusion of a hard day of distributing pies. We offered cheese, pepperoni, and combo pizzas to our clients, but we also placed kimchi on top of them.

It was better with Italian sausage and kimchi. Pork and kimchi are a traditional pairing in many Korean recipes. This recipe for kimchi and sausage pizza is similar to the one I ate as a child.

Techniques for Cooking Pizza at Home

Making your own pizza is simple. All you need is good tomato sauce, shredded mozzarella, Italian sausage crumbles, and plenty of kimchi. You can do it if a little girl from Seoul who is 11 years old can! Here are a few hints and pointers:

A pizza stone can assist, even when a home oven isn’t nearly hot enough to get the ideal crust. The pizza may be put together while the oven is preheating for at least 30 minutes.

Use a large (at least 12-inch) cast iron pan or a hardy baking sheet that can tolerate high heat if you don’t have a pizza stone. Before heating the cast iron pan, lightly coat it with cooking oil. The dough will be thicker and need a bit more time to cook if the pan is smaller than 12 inches.
If the temperature is too high to turn on your oven, you may alternatively grill your pizza. Here are some guidelines for grilling pizza.
When you lay out the dough, it can contract. To give the dough’s gluten a chance to unwind, let it to rest for 15 minutes before attempting again.


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Pizza on a Skillet, Reheat

Instead of reheating leftovers in the microwave (which will make it mushy), cook pizza on the stovetop over medium-low heat with a little amount of oil. It may also be warmed up in the oven. Here are some other pointers for expertly reheating pizza!

  • Pizza with kimchi and sausage
    10 mins
  • 20 mins
  • 30 minutes in total
  • four to six servings
    YIELD TWO 10- to 12-inch pizzas.


  • Ingredients
  • 2 pounds of handmade or store-bought pizza dough
  • 8 ounces either homemade Quick Kimchi or store-bought kimchi prepared with napa cabbage
  • flour for all purposes, for dusting
  • Use cornmeal to dust with
  • 1 cup of prepared pizza sauce or store-bought marinara sauce
  • 1 cup of mozzarella cheese, shredded
  • 8 ounces of Italian sausage in crumbles
  • For garnish, use fresh basil leaves (optional)


Get the pizza dough ready

If the dough is chilled, let it sit on your counter for around an hour to reach room temperature. To prevent the dough from drying out, divide it in half, put both pieces in a big basin, and wrap the bowl with plastic wrap.

Pre-heat the sheet pan or pizza stone

Place a pizza stone or big sheet pan on the oven rack, which is now in the middle of the oven. To ensure that the pizza stone becomes really hot, preheat the oven to 500°F for at least 30 minutes.

Making the kimchi

Chop the kimchi roughly into pieces measuring 1/4 inch. Squeeze the kimchi’s juices out with your hands, using food-safe gloves if you’d want to prevent the dough from becoming soggy. (Avoid dumping the liquid! Use it to make this stew.)

Spread the pizza dough out

Flour your countertop just a little bit. Roll the dough into a 10- to 12-inch circle with a rolling pin, working with one part (1 pound) at a time. The dough may also be rolled out using your fingers. Don’t worry about the size or form being exact. You don’t need a perfect circle!

Get the pizza peel ready

Place the rolled-out dough on top of a thin coating of cornmeal that has been spread out on your pizza peel.

The pizza’s top

Place half of the marinara sauce over the dough and, using the back of a spoon, spread it evenly to the edges. Over the sauce, distribute half of the cheese. Spread the kimchi that has been squeezed and half of the sausage evenly.

pizza in the oven

Sprinkle some cornmeal gently onto the hot pizza stone. Bake for 8 to 10 minutes, or until the crust is golden brown and the sausage is well cooked, after sliding the pizza onto it.

Build the second pizza with the remaining ingredients while the first one cooks.

Chill a little before serving

The pizza should be taken out of the oven, placed on a cutting board, and allowed to cool for a few minutes. If desired, top with fresh basil before serving.


As you are enjoying the first pizza, bake the second one.


593 \sCALORIES \s21g \sFAT \s78g \sCARBS \s22g \sPROTEIN


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