Slightly sweet, spicy, and savory, this Korean BBQ Chicken Pizza is a delicious twist on a traditional barbecue pizza.
Have you tried Korean BBQ sauce before? I hadn’t even heard of it until I was shopping at Trader Joe’s one day and noticed a bottle. Intrigued by the difference between it and traditional barbecue sauce, I bought a bottle and used it to marinate tofu for a stir-fry. While it is similar to traditional barbecue sauce in that it is slightly sweet with a little kick of heat, it is more savory-tasting and has a back-of-your-throat kind of heat from the ginger and chili paste. It reminds me of a spicier hoisin sauce.
One of my favorite pizzas is a barbecue chicken pizza with broccoli, carrots, and red onion (one of the few times I enjoy onions is on pizza). So after trying the Korean barbecue sauce, I knew I had to try it on pizza. And the verdict: so good! Again, it gives a slightly more umami flavor than traditional barbecue sauces and was delicious with the chicken.
If you don’t feel like going out and buying a bottle, you can easily make your own Korean barbecue sauce at home. I like this recipe from Simply Scratch as she has pictures to guide you through each step.
So here’s a toast to turning up the heat on pizza!
Korean BBQ Chicken PizzaPrint Recipe
- 1 whole wheat pizza dough
- ¼ cup cornmeal or flour for rolling out dough
- ½ lb cooked chicken breast, diced*
- 1/2 cup Korean BBQ sauce
- 1 cup shredded mozzarella cheese
- 1 cup broccoli florets, coarsely chopped
- 1/2 small red onion, sliced into thin strips
Preheat oven to 425F
While oven is preheating, steam broccoli for 2 minutes, or until softened.
Place pizza dough on a lightly floured surface (I prefer using cornmeal over flour but either works). Roll pizza out thin and place on baking sheet or pizza stone.
Cover dough with Korean BBQ sauce, followed by cheese and vegetables.
Place pizza in oven and bake 20-25 minutes, or until crust is to your desired crispness.
Remove from oven, slice into 8 equal pieces and enjoy!
*For the chicken, I baked it earlier in the week at 350F for 30 minutes. I seasoned it simply with olive oil, salt, and pepper.
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