# Bbq Chicken Pizza

A delicious homemade Korean BBQ chicken pizza with a crispy crust.

- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## 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

## Instructions

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

## Equipment

- Pan
- Meat mallet
- Bowl
- Deep fryer
- Cutting board
- Knife
- Pizza peel
- Baking steel
- Oven
- Pizza cutter
- Grater

## Tips

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

## Source

- Original video: https://www.instagram.com/reel/DM-qzvkuxWE/?igsh=N2xvMnc3ZjE0ZzE3
- Recipe page: https://www.cliprecipe.com/recipe/2b331083-86e0-4223-88f6-ebf6071d5737
- Extracted: 2025-08-11

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt