Crunchy, spicy, sweet, a bit unique but still totally comfort food, this Korean Barbecue Pizza is a perfect way to begin the new year with healthier eating.
Fads, band wagons and New Year’s resolutions have never been my thing so the fact that my first review of 2018 is a dish from Cooking Light that has a mere 351 calories is absolutely coincidental. Seriously.
The truth is that as soon as I saw the photo of this Asian pizza on page 15 I knew I was going to make it. The editors may call it Korean, but after making it in pork meatball, chicken wrap, and hot dog versions, I know an adaptation of a banh mi when I see one. And, since I’ve loved it as a sub, wrap and hot dog, I figured the pizza would be pretty darn delicious as well.
So, here we go. First off, 20 minute prep time. Yeah, pretty much. For me, a bit more because I’m not so whiz bang with a knife and vegetable peeler on carrots and daikon. Other than taking a bit more time to make nice ribbons, things moved right along though.
I liked the fact that I just used a bowl and a skillet; one for the pickling and the other to make the sauce. Oh my, the sauce. garlic, ginger, soy, sambal oelek. Swoon.
I’d never used a Boboli crust before and was pleasantly surprised. It definitely beats the tubed versions, which I generally find to sweet. I put it on my stone, then spread the sauced-up chicken on it. I added the mozzarella, then slid the pizza into a hot oven for 10 minutes. Once it came out, I cut it up and then added the pickled vegetables.
Delicious. The pizza gets double thumbs-up from both Doug and me. The crunch of the vegetables are perfect with the tender chicken and creamy cheese. The spiciness of the sambal oelek is balanced by the sweetness in the pickling juice. It was fantastic … for us adults. Much as I hate to admit it, Sophie really didn’t like it (she spat out the only bite the took). That being said, it’s not the pizza’s fault. She doesn’t like any Asian food. Still, at least she tried.
It really is an awesome recipe though, especially when taking into account how little clean-up there was and how quickly it came together.
What I’d Do Different Next Time
Not a thing.
Daikon radish: $3.49
Sambal oelek: $2.38
Rotisserie chicken breast: $2.49
Prebaked pizza crust: $4.99
Fresh mozzarella: $4.49
Korean Barbecue Pizza Recipe
- 3 tablespoons rice vinegar, divided
- 2 tablespoons light brown sugar, divided
- 1 medium carrot, shaved into ribbons
- 1 medium daikon radish, shaved into ribbons
- 3 tablespoons fresh cilantro leaves
- ¼ cup water
- ½ teaspoon cornstarch
- 1 teaspoon olive oil
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped peeled fresh ginger
- 1 tablespoon lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 4 ounces skinless, boneless rotisserie chicken, shredded (about 1 cup)
- 1 (10-oz.) prebaked whole-wheat thin pizza crust (such as Boboli)
- 3 ounces fresh mozzarella cheese, torn into small pieces (about ¾ cup)
- Preheat oven to 450°F.
- Combine 1 tablespoon vinegar and 1 tablespoon brown sugar in a bowl. Add carrot and daikon; toss to coat. Let stand 10 minutes Stir in cilantro.
- Combine ¼ cup water and cornstarch in a bowl. Heat oil in a small skillet over medium. Add garlic and ginger; sauté 2 minutes. Stir in remaining 2 tablespoons vinegar, remaining 1 tablespoon brown sugar, soy sauce, and sambal oelek; bring to a boil. Reduce heat, stir in cornstarch mixture, and simmer until slightly thickened, 2 to 3 minutes. Remove pan from heat; stir in chicken.
- Place prepared crust on a baking sheet. Spread chicken mixture over crust, leaving a 1-inch border. Top with mozzarella. Bake at 450°F for 10 minutes. Top evenly with carrot mixture.