Korean Barbecue Pizza
This flavorful Korean Barbecue Pizza features a sweet and spicy soy-based glaze, sautéed maitake mushrooms, and seasoned crumbled tofu. Topped with a fresh, zesty kimchi and arugula salad, this unique fusion dish offers a perfect balance of umami, crunch, and heat.
Instructions
- 1
Preheat the oven and a pizza stone to 500°F (260°C).
- 2
In a small saucepan, whisk together soy sauce (0.5 cup), garlic cloves (2.5 clove), rice vinegar (1 tbsp), sriracha sauce (1.5 tsp), ginger (1 tsp), toasted sesame oil (1 tsp), maple syrup (2 tbsp), black pepper (1 pinch), and red pepper flakes (2 tsp). Stir in cornstarch (1 tbsp) slurry and cook for 5 minutes until the bbq sauce thickens.
- 3
Heat olive oil (1 tbsp) in a pan over medium heat. Add mushrooms (7 oz) and cook for 3 minutes until softened. Set aside.
- 4
Crumble extra firm tofu (8 oz) into the same pan and cook for 5 minutes until dry. Stir in garlic cloves (2 clove) and sea salt (1 pinch), then remove from heat.
- 5
Press pizza dough (1) into a 12-inch round. Spread a layer of the prepared bbq sauce and marinara sauce (0.5 cup), swirling them together. Top with mushrooms and tofu.
- 6
Bake for 18 minutes until the crust is golden brown.
- 7
Let the pizza rest for 10 minutes. Toss arugula (2 handful) with kimchi (0.5 cup) and spread over the pizza before serving.
Nutrition Facts
Per portion