Corned Beef and Kimchi Pizza
Corned beef and kimchi are a perfect pairing on this pizza with a gochujang butter and mustard sauce and lots of cheese! Got some St’ Patrick’s day leftover corned beef you are wondering how to use in a new and unique way? This is the pizza for you!
The inspiration for this recipe
You already know corned beef works great with cabbage. You might also realize it works well with pickled cabbage like sauerkraut on a reuben. It’s only logical that it would also pair with kimchi! I had leftover pizza dough and wanted to make something fun. I also had leftover corned beef from a St. Patricks day recipe I was working on. I looked in the fridge and saw the kimchi and it all came together!
Make the sauce
Butter, gochujang, garlic, and mustard. What more could you ask for! The mustard goes so well with the corned beef and the butter balances the kimchi. The garlic needs no explanation! Just melt the butter and stir it all together.
Build the corned beef and kimchi pizza
Stretch your dough and start building this thing! Sauce first, then some cheese. Next add the kimchi and corned beef to the pizza, and top it with more cheese. Typically I do not roll out my pizza dough with a rolling pin, but today the dough was a little over proofed and overworked and it sort of fell apart when I started streaching it. The rolling pin saved the day.
Baking the corned beef and kimchi pizza
I turn my oven as high as it will go. For me right now, that is 525. If you have convection on your oven, you can turn that on too! Get the baking steel or stone at the top 1/4 of the oven as it preheats. Then add the corned beef and kimchi pizza on top of the cooking surface.
It should only cook about 8 minutes if you have preheated things properly and it will be browned around the edges of the crust.
Serving the corned beef and kimchi pizza
I topped the corned beef and kimchi pizza with chives as it came out of the oven. Then just slice and serve!
The combination of flavors is pizza perfection.
Twists on this recipe
Sure you could do sauerkraut instead of kimchi on this corned beef pizza if you wanted. You could also do thousand island instead of the sauce I made to make it more like a reuben. Store bought thousand island tastes great with a scoop of gochujang added – just saying!
I generally use the 101 cookbooks pizza recipe as a guide when making dough. I have often tried different recipe ideas and techniques over my 17 years of pizza making! Next time I make pizza I am going to check out this guide. I will let you all know how it goes but I have heard good things!
If you love pizza, check out my gnocchi pizza, Italian sandwich deep dish, or this french onion detroit pizza!
Corned Beef and Kimchi Pizza
Equipment
Ingredients
Dough
- 1 1/2 cups bread flour
- 1/2 tablespoon sugar
- 1 teaspoon salt
- 1/4 teaspoon instant yeast
- 1 tablespoon olive oil
- 2/3 cup water
Sauce
- 1/4 cup melted butter
- 2 cloves garlic grated
- 2 tablespoons gochujang
- 2 tablespoons dijon mustard
Toppings
- 1 cup chopped corned beef
- 3/4 cup chopped kimchi
- 2 cups grated colby jack cheese
- chopped chives
Instructions
Make the dough
- Add the flour, sugar, yeast, and salt to a food processor. Pulse to combine. Add in the oil and water and process for about 15 seconds to form a ball. Use a spatula to break it up and incorporate any ingredients that aren't combined. Process another 15 seconds to finish kneading.
- Pour onto a wok surface with a little flour and fold over itself a few times. Form a ball and place into a well oiled bowl. Cover and allow to rest overnight.
Make the pizza
- Pull the dough from the fridge. Dump it out to a floured surface and gently fold over itself a few times. Form a ball again, making sure it is well floured on the outsides of the ball. Cover and allow to rise and rest for 2 hours.
- Preheat oven as high as it will go, mine is 525. Put the steel or stone on the rack about 3/4 high in the oven.
- Prepare a pizza peel with flour and some cornmeal. Stretch the dough on the peel
- Add the sauce to the pizza and spread it thin.
- Add 1/4 of the cheese. Then add the corned beef and kimchi.
- Add the rest of the cheese. Shake the peel to make sure the pizza is loose.
- Transfer the pizza from the peel to the oven right onto the stone or steel.
- Cook about 8 minutes until browned all around.
- Remove from the oven, top with chives, slice, and serve.