Bulgogi Beef Pizza with 'Kim-cheat-chi'

'Kim-cheat-chi'

I have made this a few times now and it is a popular request along with the white seafood pizza. Recipe is from Donal's Asian Baking Adventure TV series. The Kimchi recipe is a adaptation of one I found online somewhere...

Marinated beef
250 g minced beef
3 tbsp soy sauce
1 tsp sesame oil
2 garlic cloves, minced
1 nashi (Asian pear), grated
2 tsp sesame seeds, toasted

Pizza base
250 g plain flour
7 g fast-action yeast
1 tsp salt
175 ml lukewarm water
1 tbsp extra virgin olive oil
3 tbsp fine semolina

Pizza sauce
100 ml passata
1 tbsp gochujang
2 tsp of sugar

Toppings
180 g mozzarella cheese, grated
120 g chestnut mushrooms, sliced
1 long red chilli, finely sliced
½ large red capsicum (pepper), diced
60 g kimchi, finely chopped
2 spring onions, finely sliced on an angle
sesame oil, to serve

Method
1. To make the marinated beef, place the beef in a bowl and add the soy sauce, sesame oil, minced garlic and the grated nashi. Add sesame seeds and mix using a wooden spoon to combine the ingredients and break up the beef.

2. To make the pizza base, combine flour, yeast and salt in a large mixing bowl. Make a well in the centre of the dry ingredients with a wooden spoon and add lukewarm water and olive oil. Using a wooden spoon, bring the ingredients together to form a rough dough.

3. Turn the dough out onto a floured work surface and knead with the heel with your hand for 6-8 minutes until the dough is smooth and elastic. Place in a bowl, cover with a damp tea towel or cling film and set aside for 50 minutes or until it has doubled in size.

4. Place a large pizza stone in the oven and preheat the oven to 220°C fan. Knock back the dough in the bowl and then turn out onto a floured surface and divide the into two pieces.

5. Roll out each dough bases into a 26 cm round. Sprinkle two flat trays with a little semolina and place a round of dough on each tray. Shake the tray a little to make sure the dough isn't stuck to the tray and that it can be easily transferred to the hot stone in the oven.

6. To make the pizza sauce, mix all ingredients together in a bowl.

6. To assemble the pizzas, spread a scant spoonful of sauce on each of the pizza bases. Sprinkle the mushrooms, capsicum, chilli, kimchi and half of the spring onions over both pizza bases.

7. Break the beef mince up into little balls and scatter across both pizza bases. Sprinkle the mozzarella cheese over the top of both pizzas to finish.

8. Carefully shake a pizza onto the hot pizza stone in the oven. Cook for 12 minutes, or until the dough is crispy and the mozzarella cheese is golden. Repeat with other pizza.

8. Remove from the oven and sprinkle with remaining chopped spring onions and a drizzle of sesame oil. Serve immediately.

'Kim-cheat-chi'
340g sauerkraut
2-3 Tbsp Sambel Olek or Sriracha sauce
1 Tbsp Gochujang paste
1 clove minced garlic or 1/2 tsp garlic powder
1 tsp fresh ginger peeled and minced or 1/2 tsp ginger powder

Mix ingredients together and stand for a few hours before use. Lasts for several weeks if stored in airtight jar in fridge.