Kimchi Pizza

5 from 3 votes

This kimchi pizza recipe is a flavorful fusion of sour kimchi, savory vegetables and the classic pizza dough with melty cheese and marinara.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: Italian, Korean

Servings: slices

Calories: 213kcal

Preheat the oven to 450°F and lightly grease a pizza pan.
Place the pizza dough ball on a lightly floured surface and roll it out into a thin circle. Transfer to the pizza pan. You can prick the dough all over with a fork or dough docker to avoid bubbles while baking.
1 premade pizza dough ball
Pre-bake the crust for 5-6 minutes in the preheated oven, until it just becomes firm.
Spread the marinara sauce on the pizza dough circle, leaving the edges (crust) bare.
¾ cup marinara sauce
Sprinkle the cheese on top of the sauce. Then arrange the spinach, kimchi, mushrooms and red onions evenly on top.
2 cups mozzarella cheese, ½ cup baby spinach, 1 cup kimchi, ½ cup mushrooms, ¼ cup red onions
Return the pizza to the preheated oven and bake until the crust is golden and the cheese is fully melted, about 7 to 10 minutes.
Let cool for 2 minutes before slicing. Sprinkle with crushed red pepper flakes (if using) and serve!

These toppings have been measured out for a medium 12” pizza crust. You may need to adjust the topping amounts depending on the size of your pizza and personal preferences.
I like to use a premade dough ball. If it was frozen, thaw it in the fridge.
I like placing the vegetables on top of the cheese so that they don't steam underneath and make the crust soggy.
You can store leftover kimchi pizza in a covered container in the fridge for up to 3 to 4 days.