Korean Pizza

Korean Pizza

We’ve recently binge watched the Netflix series, Chef’s Table Pizza.  Having been experimenting with a variety of Korean recipes, we were most inspired by Chef Ann Kim @annbkool and her pizzas.  This recipe is based on her Lady Zaza Pizza.

We were blown away by the flavour profile and Nic declared this one as the best tasting pizza ever.

Cooking surfaces

Baking stone icon
Cast Iron Grid
Plate setter icon

BBQ Temperature


For the pizza base

  • 1 batch of Basic Bread dough.  This will have gone through the first prove and have been knocked back.
  • Semolina or rice flour for dusting surface

For the pizza sauce

  • 1 fresh tomato
  • 1 cup passata
  • salt to season

For the korean sausage mince

  • 250g minced pork
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 inch piece ginger, grated
  • 1 clove of garlic, grated
  • 1/2 tbsp Korean red pepper powder

For the pizza topping

  • Korean sausage mince, cooked
  • 1/3 cup Kimchi
  • 1/2 long chilli, thinly sliced
  • 2 spring onion tops, sliced
  • Sesame oil to drizzle
  • Chilli Sauce (we used Sriracha)
  • Black and White sesame seeds


  1. Set up your Big Green Egg for an indirect cook at 300°C.
  2. Prepare the korean sausage mince.  Place the mince into the bowl.  Add the spices plus the ginger and garlic to the minced pork.
  3. Mix all the ingredients together by squeezing the mixture with your hands.  
  4. Cook the minced pork in a pan at 180°C.  Use a wooden spoon, to break up the mince until it is nicely caramelised and cooked.  Set aside.
  5. For the tomato sauce, place 1 cup of passata into a small bowl. Use a box grater to grate the fresh tomato, which you add to the passata with some salt to season.  Discard the tomato skin.
  6. Take a handful of the dough and roll out so it is very thin, 2-3mm. Do this on a floured surface with a floured rolling pin. I flour the surface with rice or semolina flour. These flours don’t absorb water easily so your pizza is much less likely to stick to the surface. It also gives your pizza a bit of a crunch. In some ways it’s a secret ingredient that will set your pizzas apart.
  7. Coat your rolled dough in a thin layer of the pizza sauce. Don’t put on too much, your pizza will go soggy.
  8. Drop on randomly cooked chunks of the korean sausage mince.
  9. Next place the kimchi onto the pizza.
  10. Sprinkle over the spring onions and desired amount of fresh chilli.
  11. Finally, drizzle over some sesame oil, before you place the pizza directly onto the baking stone (this should have been allowed to get very hot beforehand). Cook for 7 mins until the topping is cooked. Your dough should be crispy.
  12. Once removed from the Egg, drizzle with chilli sauce and sprinkle with the sesame seeds.
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We cook pizzas with the EGG setup with a plate setter in the feet up position and the baking stone directly on top of the stainless grid. This way stops the bottom of your pizza burning, something that can happen when the baking stone is sitting directly on the plate setter (ConvEGGtor). 

To get your pizza into and out of the oven use a pizza peel, a wooden one to put the pizza in and a metal one to take it out. The standard wooden peel is good but the Super Peel is excellent. I imported mine from Canada a few years ago but you can now buy them in the UK at BakeryBits.co.uk. They’re worth every penny.

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