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. 2Start by making the Korean BBQ sauce. Add gochujang to a pan with oil and garlic.
  3. 3Start by making the Korean BBQ sauce. Add gochujang to a pan with oil and garlic.
  4. 4Add gochugaru to the pan.
  5. 5Add gochugaru to the pan.
  6. 6Add gochugaru to the pan.
  7. 7Pour honey into the sauce mixture.
  8. 8Pour honey into the sauce mixture.
  9. 9Pour honey into the sauce mixture.
  10. 10Add mirin to the sauce.
  11. 11Add mirin to the sauce.
  12. 12Add mirin to the sauce.
  13. 13Pour Momofuku Sweet & Savory Korean BBQ Sauce into the pan and mix to combine.
  14. 14Pour Momofuku Sweet & Savory Korean BBQ Sauce into the pan and mix to combine.
  15. 15Pour Momofuku Sweet & Savory Korean BBQ Sauce into the pan and mix to combine.
  16. 16Beat the chicken thigh thin.
  17. 17Beat the chicken thigh thin.
  18. 18Beat the chicken thigh thin.
  19. 19Dip the chicken in egg.
  20. 20Dip the chicken in egg.
  21. 21Dip the chicken in egg.
  22. 22Coat the chicken in panko breadcrumbs.
  23. 23Coat the chicken in panko breadcrumbs.
  24. 24Coat the chicken in panko breadcrumbs.
  25. 25Fry the chicken katsu at 350°F for 2-3 minutes until golden brown.
  26. 26Fry the chicken katsu at 350°F for 2-3 minutes until golden brown.
  27. 27Fry the chicken katsu at 350°F for 2-3 minutes until golden brown.
  28. 28Cut the cooked chicken katsu into small cubes.
  29. 29Cut the cooked chicken katsu into small cubes.
  30. 30Cut the cooked chicken katsu into small cubes.
  31. 31Transfer the cubed chicken katsu to a bowl.
  32. 32Transfer the cubed chicken katsu to a bowl.
  33. 33Transfer the cubed chicken katsu to a bowl.
  34. 34Add the Korean BBQ chicken sauce to the cubed katsu and mix to coat.
  35. 35Add the Korean BBQ chicken sauce to the cubed katsu and mix to coat.
  36. 36Add the Korean BBQ chicken sauce to the cubed katsu and mix to coat.
  37. 37Stretch the pizza dough thin (48-hour cold proof).
  38. 38Stretch the pizza dough thin (48-hour cold proof).
  39. 39Stretch the pizza dough thin (48-hour cold proof).
  40. 40Place slices of smoked provolone cheese on the pizza dough.
  41. 41Place slices of smoked provolone cheese on the pizza dough.
  42. 42Place slices of smoked provolone cheese on the pizza dough.
  43. 43Sprinkle low moisture mozzarella cheese over the provolone.
  44. 44Sprinkle low moisture mozzarella cheese over the provolone.
  45. 45Sprinkle low moisture mozzarella cheese over the provolone.
  46. 46Parbake the pizza for 4 minutes on a baking steel at 550°F.
  47. 47Parbake the pizza for 4 minutes on a baking steel at 550°F.
  48. 48Parbake the pizza for 4 minutes on a baking steel at 550°F.
  49. 49Apply a light layer of BBQ sauce to the parbaked pizza.
  50. 50Apply a light layer of BBQ sauce to the parbaked pizza.
  51. 51Apply a light layer of BBQ sauce to the parbaked pizza.
  52. 52Spread the sauced-up katsu evenly over the pizza.
  53. 53Spread the sauced-up katsu evenly over the pizza.
  54. 54Spread the sauced-up katsu evenly over the pizza.
  55. 55Add more low moisture mozzarella cheese.
  56. 56Add more low moisture mozzarella cheese.
  57. 57Add more low moisture mozzarella cheese.
  58. 58Tear and add fresh mozzarella pieces to the pizza.
  59. 59Tear and add fresh mozzarella pieces to the pizza.
  60. 60Tear and add fresh mozzarella pieces to the pizza.
  61. 61Drizzle more Korean BBQ sauce over the toppings.
  62. 62Drizzle more Korean BBQ sauce over the toppings.
  63. 63Drizzle more Korean BBQ sauce over the toppings.
  64. 64Bake the pizza for 4 more minutes on the baking steel at 550°F.
  65. 65Bake the pizza for 4 more minutes on the baking steel at 550°F.
  66. 66Bake the pizza for 4 more minutes on the baking steel at 550°F.
  67. 67Grate Parmigiano Reggiano cheese over the hot pizza.
  68. 68Grate Parmigiano Reggiano cheese over the hot pizza.
  69. 69Grate Parmigiano Reggiano cheese over the hot pizza.
  70. 70Drizzle homemade ranch dressing in a spiral pattern.
  71. 71Drizzle homemade ranch dressing in a spiral pattern.
  72. 72Drizzle homemade ranch dressing in a spiral pattern.
  73. 73Cut the pizza into slices.
  74. 74Cut the pizza into slices.
  75. 75Cut the pizza into slices.
  76. 76Garnish with fresh scallions.
  77. 77Garnish with fresh scallions.
  78. 78Garnish with fresh scallions.

Ingredients

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