Kimchi Prosciutto Pizza

• Gluten free

• Meat

  • 1 Prosciutto, thin

• Produce

  • 2 cloves Garlic
  • 1 Onion, peeled, split in half (1 cup, medium
  • 1 tbsp Oregano, dried
  • 2 Scallions
  • 1 28 oz can Tomatoes, whole

• Baking & Spices

  • 2 tbsp Gochujang
  • 1 pinch Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted
  • 1/4 lb Mozzarella cheese
  • 1/2 cup Parmesan cheese, grated

• Prepared

  • 1/4 cup Kimchi chopped into bite size pieces

Found on kimchichick.com

Description

Ingredients

• 28 oz can whole peeled tomatoes
• 2 Tbsp gochujang
• 1 Tbsp Extra virgin olive oil
• 1 Tbsp unsalted butter
• 2 cloves garlic, grated
• 1 Tbsp dried oregano
• 1 medium onion, peeled, split in half (1 cup)
• 1 tsp sugar
• pinch salt
• ½ cup grated parmesan cheese
• ¼ pound cubed mozzarella cheese
• ¼ cup kimchi chopped into bite size pieces
• thin sliced prosciutto
• 2 scallions thinly sliced

Directions

• Place pizza stone on top shelf of oven and preheat to 500 degrees
• meanwhile make sauce - Pour tomatoes and liquid in food processor with gochujang. Process until pureed and set aside
• combine butter and oil on medium low heat and add oregano, garlic, and pinch of salt. Stir frequently to prevent garlic from browning, approx 2 minutes. Add tomato gochujang puree and onion halves.
• reduce heat to lowest setting so bubbles barely break surface
• stir occasionally until sauce reduces by half, about 40minutes
• discard onions, season with salt.
• cool and seal in air tight container or freezer for up to 2 weeks
• dust flour on bamboo peel and roll out dough directly on top of it (this will make the transfer into the oven so much easier!) into 12 inch circle, keeping crust ¼ inch thick (See note)
• brush EVOO on rolled out dough
• ladle 3-4 Tbsp of sauce on dough and evenly spread leaving ½ inch crust un sauced
• sprinkle parmesan cheese
• lay on several cubes of mozzarella
• squeeze excess kimchi liquid with hands or paper towels and evenly spread on dough
• lay on several pieces of prosciutto, then scallions, and drizzle olive oil and parmesan cheese
• carefully transfer to pizza stone
• cook for 6-8 minutes or until crust is crispy and brown