Kimchi and Pork Belly Pizza With Scallions

Why You’ll Love This Recipe

• Bold, addictive flavor: tangy, spicy kimchi and rich, crispy pork belly over melty mozzarella.
• Easy weeknight fusion: uses store-bought pizza dough but feels like a restaurant-level mashup.
• Great way to use kimchi: a perfect home for that well-fermented jar in the back of the fridge.
• Customizable heat level: adjust the spice with more or less kimchi and optional gochujang.

Grocery List

• Produce: Napa cabbage kimchi, scallions, garlic (optional fresh red chili for extra heat)
• Dairy: Shredded low-moisture mozzarella
• Pantry: Pizza dough, neutral oil, olive oil, sesame oil, soy sauce, sugar, gochujang (optional), toasted sesame seeds, salt, black pepper

Full Ingredients

For the Pizza Base

• 12 oz (340 g) pizza dough, at room temperature (store-bought or homemade)
• 1 tbsp olive oil (for stretching/handling the dough)

For the Kimchi & Pork Belly Topping

• 4 oz (115 g) skinless pork belly, cut into 1.25 cm (1/2-inch) cubes or small strips
• 3/4 cup (about 4 oz / 115 g drained) well-fermented napa cabbage kimchi, excess liquid squeezed out and roughly chopped
• 1 cup (4 oz / 115 g) shredded low-moisture mozzarella cheese
• 1 scallion, thinly sliced on a diagonal
• 1 tsp toasted sesame seeds
• 1 small fresh red chili, thinly sliced (optional, for extra heat and color)

For Seasoning the Pork Belly

• 1/2 tsp soy sauce
• 1/4 tsp granulated sugar
• 1 tsp gochujang (Korean chili paste), optional but recommended
• Pinch of freshly ground black pepper

For the Garlic-Sesame Oil Base

• 1 tbsp neutral oil (such as canola, grapeseed, or vegetable oil)
• 1 tsp sesame oil
• 1 small clove garlic, finely minced
• 1/8 tsp fine sea salt

Step-by-Step Instructions

Step 1: Preheat the oven and prep your baking surface

Place a pizza stone or an upside-down heavy baking sheet on the middle rack of your oven. Preheat the oven to
500°F (260°C). Allow the stone or pan to heat for at least 20 minutes so it is very hot when the pizza goes in; this helps create a crisp yet tender crust.

While the oven heats, take the pizza dough out of the fridge (if using refrigerated dough) and let it sit at room temperature, loosely covered, so it relaxes and is easier to stretch.

Step 2: Prep the kimchi and scallions

Place the kimchi in a small sieve or colander over a bowl. Use clean hands or the back of a spoon to squeeze out as much excess liquid as you reasonably can. This step is important: too much moisture on the pizza will make the crust soggy.

Transfer the squeezed kimchi to a cutting board and roughly chop it into bite-sized pieces. Set aside. Thinly slice the scallion on a diagonal and, if using, thinly slice the fresh red chili. Reserve these for garnishing the pizza after baking.

Step 3: Crisp and season the pork belly

Place a medium skillet (preferably cast iron or stainless steel) over medium-high heat. Add the pork belly pieces in a single layer. Cook, stirring every minute or so, until the fat renders and the pork belly is golden brown and crisp on most sides, about 5–7 minutes.

Turn the heat down to low. Add the soy sauce, sugar, gochujang (if using), and a pinch of black pepper. Stir to coat the pork belly in the sticky, glossy seasoning and cook for another 30–60 seconds, just until the sauce clings to the pork. Remove from heat and transfer the pork belly pieces to a plate, leaving excess fat behind in the pan. Let cool slightly while you prepare the dough.

Step 4: Make the garlic-sesame oil base

In a small bowl, combine the neutral oil, sesame oil, minced garlic, and salt. Stir well. This fragrant mixture will act as a light, flavorful “sauce” that keeps the pizza from feeling dry but still lets the kimchi and cheese shine.

Step 5: Stretch the dough and assemble the pizza

Lightly oil a piece of parchment paper with about half of the olive oil. Place the relaxed pizza dough on the parchment, drizzle the remaining olive oil on top of the dough, and gently turn it to coat. Using your fingertips, press and stretch the dough into a roughly 30 cm (12-inch) round or oval, working from the center outwards and leaving a slightly thicker border for the crust. If the dough springs back, let it rest for 5 minutes and try again.

Brush or spoon the garlic-sesame oil evenly over the surface of the dough, avoiding the outer 1–1.5 cm (1/2-inch) edge. Sprinkle the shredded mozzarella evenly over the oiled dough. Distribute the chopped kimchi over the cheese, then scatter the seasoned crispy pork belly pieces on top, spacing them so each slice will get some of both kimchi and pork belly.

Step 6: Bake, garnish, and serve

Carefully slide the parchment with the assembled pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, or until the crust is puffed and deeply golden on the edges and the cheese is melted and browned in spots. If your oven runs hot, start checking at 7–8 minutes.

Using oven mitts, remove the pizza from the oven and transfer it (still on the parchment) to a cutting board. Let it rest for 2–3 minutes to set the cheese slightly. Sprinkle generously with sliced scallions and toasted sesame seeds, and top with the sliced fresh chili if using. Cut into 6 slices and serve hot, enjoying the contrast of crisp crust, gooey cheese, tangy kimchi, and rich pork belly.

Pro Tips

• Dry your kimchi well. Squeezing out excess liquid keeps the crust crisp and concentrates the kimchi flavor.
• Room-temperature dough is easier. Cold dough is tough and springy; give it at least 30 minutes on the counter before stretching.
• Do not overcrowd with toppings. A light hand with cheese and toppings helps the crust cook through and stay crisp on the bottom.
• Preheat thoroughly. A fully heated stone or baking sheet is the difference between a pale, soft base and a beautifully blistered crust.
• Adjust the spice level. Use milder kimchi and skip the gochujang for a softer heat, or add extra kimchi and a drizzle of gochujang after baking for a bigger kick.

Variations

• Bacon swap: Substitute thick-cut bacon for pork belly. Cook the bacon until crisp, drain on paper towels, then season lightly with a touch of gochujang or chili flakes before adding to the pizza.
• Vegetarian kimchi-mushroom version: Use vegetarian (fish-sauce-free) kimchi and replace pork belly with 1 cup (about 100 g) sliced mushrooms sautéed in a little oil and soy sauce until browned.
• Cheesier, creamier base: Spread 2 tbsp of sour cream or plain yogurt under the mozzarella for a richer, creamier bite that plays nicely with the tangy kimchi.

Storage & Make-Ahead

This pizza is best eaten fresh, but leftovers keep well. Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes, or in a covered skillet over medium heat until the crust is re-crisped and the cheese is hot.

You can prep components in advance: crisp the pork belly and chop the kimchi up to 2 days ahead and refrigerate them separately. Bring them to room temperature while the oven preheats, then assemble and bake as directed. If making your own dough, prepare it up to 24 hours ahead and refrigerate; let it warm up on the counter for at least 45–60 minutes before stretching.

Nutrition (per serving)

Approximate values per serving (1/3 of the pizza): Calories: ~670 kcal; Protein: ~26 g;
Carbohydrates: ~62 g; Fat: ~32 g; Saturated Fat: ~12 g;
Sodium: moderate to high (depends on kimchi, cheese, and soy sauce used). These figures are estimates and will vary based on specific brands and exact quantities.