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