Korean BBQ Chicken Pizza with Scallions
This fusion pizza combines the bold, sweet-spicy flavors of Korean BBQ with the comfort of a classic pizza. Featuring marinated chicken, fresh scallions, and a delicious Korean BBQ sauce on a crispy crust, it's a perfect blend of East meets West that will excite your taste buds.
Equipment
- Mixing bowl
- Skillet or frying pan
- Pizza stone or baking sheet
- Rolling Pin
- Parchment paper
- Pizza Cutter
- Measuring cups and spoons
Ingredients
- For the Chicken Marinade:
- 1 lb boneless, skinless chicken breast or thighs cut into small pieces
- ¼ cup Korean BBQ sauce store-bought or homemade
- 2 tbsp soy sauce low-sodium preferred
- 1 tbsp brown sugar
- 1 tbsp gochujang (Korean chili paste) adjust to taste
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 tsp sesame oil
- For the Pizza:
- 1 pizza dough store-bought or homemade (about 1 lb)
- 2 cups mozzarella cheese shredded
- ¼ cup Korean BBQ sauce for spreading on dough
- 4 scallions (green onions) thinly sliced
- ¼ cup red onion thinly sliced
- ¼ cup fresh cilantro chopped
- 1 tbsp sesame seeds for garnish
- For Serving (Optional):
- 1 lime cut into wedges
- 2 tbsp sriracha sauce for drizzling
- ¼ cup kimchi chopped
Instructions
- For the Chicken Marinade:
- In a medium bowl, combine Korean BBQ sauce, soy sauce, brown sugar, gochujang, minced garlic, grated ginger, and sesame oil. Mix well until sugar is dissolved.
- Add chicken pieces to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- When ready to cook, heat a skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes until fully cooked and slightly caramelized. Set aside.
- For the Pizza:
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven while preheating.
- On a floured surface, roll out the pizza dough to about 1/4 inch thickness in your desired shape (circle or rectangle).
- Transfer the dough to a pizza pan or parchment paper if using a pizza stone.
- Spread a thin layer of Korean BBQ sauce over the dough, leaving a small border around the edges for the crust.
- Sprinkle half of the mozzarella cheese over the sauce.
- Distribute the cooked Korean BBQ chicken evenly over the cheese.
- Add sliced red onions and half of the scallions.
- Top with the remaining mozzarella cheese.
- Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
- Remove from the oven and immediately garnish with remaining scallions, fresh cilantro, and sesame seeds.
- Let the pizza rest for 2 minutes before slicing.
- Serve with optional lime wedges, sriracha sauce, and chopped kimchi on the side.
Notes
For a spicier pizza, increase the amount of gochujang in the marinade or add Korean chili flakes (gochugaru) as a topping.
If you can't find Korean BBQ sauce, you can make a simple version by combining 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 tablespoon gochujang, and 2 cloves minced garlic.
For a crispier crust, you can pre-bake the pizza dough for 5 minutes before adding toppings.
This pizza can also be grilled for a smoky flavor. Prepare a grill for medium-high heat, place the assembled pizza on the grill, and cook with the lid closed for 2-3 minutes per side.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results.
