In my books there are two types of people in the world: those who love kimchi, and those who haven’t tried it. For those who don’t like it, you just haven’t tasted the right one yet. Here’s a tip – look for the one that has a gold medal and starts with love and ends in your guts.
You may find yourself helplessly putting it in/on everything, like this here pizza.
Now this might not sound like it’s going to be great but in my kimchi capers I discovered that kimchi in a cheese toasty is amazing, so much so that I lovingly call them ‘kimcheese’ now.
So it wasn’t much of a stretch to imagine it would go great on a pizza. Believe me, it does go great. The spicy fermented cabbage adds its signature garlicky bite, but its intense sour/hot flavours are balanced by the gooey melted cheese. Mushrooms and a bit of extra garlic seemed natural, and avo because I baked this for breakfast, and that’s the best excuse to add avo. Come to think of it you could crack an egg or two on top for an ultimate breakfast pizza.
Pizza dough – I used wholewheat
1/2 cup of pizza sauce
Handful of sliced mushrooms – stronger flavour ones like shiitake work well
Handful of chopped kale – you could use bok choy or spinach
4 cloves of finely chopped garlic – you can never have too much!
100 gm chunk of butter
1 cup shredded mozzarella cheese
1/2 cup Love Your Guts kimchi
1 avocado (optional)
2 eggs (optional)
Sliced spring onion for garnish
Preheat oven to 250C.
Roll pizza dough out on lightly floured surface.
Spread on the pizza sauce and sprinkle on cheese evenly
Over medium heat fry the mushroom, garlic and kale in butter for 5 mins or until soft. Spread out evenly on pizza. I like to add this on top of the cheese as the kale gets a nice crunch to it.
Bake in oven for 10 mins or until cooked. If you’re adding the egg pull it out halfway and crack them on before returning to the oven finish cooking.
Sprinkle the kimchi and spring onion over the cooked pizza. Top with sliced avo. You could add the kimchi before cooking but this way you will get the benefit of its full flavour and probiotic life.