Bbq Chicken Pizza

Serves 1
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Directions

  1. 1Start by making the Korean BBQ sauce. Add gochujang to a pan with oil and garlic.
  2. 2Add gochugaru to the pan.
  3. 3Pour honey into the sauce mixture.
  4. 4Add mirin to the sauce.
  5. 5Pour Momofuku Sweet & Savory Korean BBQ Sauce into the pan and mix to combine.
  6. 6Beat the chicken thigh thin.
  7. 7Dip the chicken in egg.
  8. 8Coat the chicken in panko breadcrumbs.
  9. 9Fry the chicken katsu at 350°F for 2-3 minutes until golden brown.
  10. 10Cut the cooked chicken katsu into small cubes.
  11. 11Transfer the cubed chicken katsu to a bowl.
  12. 12Add the Korean BBQ chicken sauce to the cubed katsu and mix to coat.
  13. 13Stretch the pizza dough thin (48-hour cold proof).
  14. 14Place slices of smoked provolone cheese on the pizza dough.
  15. 15Sprinkle low moisture mozzarella cheese over the provolone.
  16. 16Parbake the pizza for 4 minutes on a baking steel at 550°F.
  17. 17Apply a light layer of BBQ sauce to the parbaked pizza.
  18. 18Spread the sauced-up katsu evenly over the pizza.
  19. 19Add more low moisture mozzarella cheese.
  20. 20Tear and add fresh mozzarella pieces to the pizza.
  21. 21Drizzle more Korean BBQ sauce over the toppings.
  22. 22Bake the pizza for 4 more minutes on the baking steel at 550°F.
  23. 23Grate Parmigiano Reggiano cheese over the hot pizza.
  24. 24Drizzle homemade ranch dressing in a spiral pattern.
  25. 25Cut the pizza into slices.
  26. 26Garnish with fresh scallions.

Ingredients

  • Gochujang
  • Gochugaru
  • Honey
  • Mirin
  • Momofuku Sweet & Savory Korean BBQ Sauce
  • Chicken thigh
  • Egg
  • Panko breadcrumbs
  • Pizza dough
  • Smoked provolone cheese
  • Low moisture mozzarella cheese
  • Fresh mozzarella cheese
  • Parmigiano Reggiano cheese
  • Homemade ranch
  • Scallions

Equipment

PanMeat malletBowlDeep fryerCutting boardKnifePizza peelBaking steelOvenPizza cutterGrater

Tips

  • The pizza dough should have a 48-hour cold proof.
  • Fry chicken katsu at 350°F for 2-3 minutes.

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