1/2ball fresh mozzarella cheese, sliced (or 1 cup shredded mozzarella)
Instructions
Prepare the sauce
Heat the sesame oil in a small saucepan over medium heat. Add the kimchi, gochujang, and garlic. Cook and stir occasionally, until the gochujang is lightly toasted, 2 minutes or so.
Add the tomato sauce and sugar. Stir and cook until bringing to a simmer. Lower the heat and let the sauce simmer to thicken slightly, 3 minutes or so. Once done, transfer the sauce to a bowl to cool slightly before using.
Assemble and bake
Preheat the oven to 550 F (290 C).
Place the pizza crust on a large baking sheet. Spread 3 tablespoons of pizza sauce in a thin even layer on the pizza crust (*Footnote 2). Spread the kimchi evenly over it, and cover it with a layer of sliced (or shredded) cheese.
Place the baking sheet in the fully heated oven. Bake for 6 to 8 minutes, or until the crust turns golden brown and the cheese is fully melted.
Slice the pizza and enjoy!
Notes
The pizza sauce is enough to make three 12” (30 cm) pizzas. You can freeze the sauce for later or use it as a pasta sauce.
If you are using a pre-made pizza dough, press the dough with your hands into a 7” (17 cm) circle. Then pick up the dough, toss gently in a circular motion, until it forms a thin, round shape. Alternatively, you can roll out the dough with a rolling pin, just be careful not to lose the outer rim. Dust the baking sheet with semolina flour (or coarse corn flour) before placing the dough to prevent the dough from sticking.