Korean BBQ Pizza

Serving Size 1-2

Prep Time empty mins

Cook Time empty mins

Difficulty Easy

Ingredients

For the pizza:
1 Outer Aisle Cauliflower Pizza Crust
1 Tbsp olive oil
7 ounces shitake mushrooms
1 package Nasoya Super Firm Tofu, drained
2 cloves garlic, minced
pinch of sea salt
½ cup marinara sauce

For the bbq sauce:
⅓ cup soy sauce
2-3 cloves garlic, minced
1 Tbsp rice vinegar
1-2 tsp sriracha
1 tsp ginger, freshly grated
1 tsp toasted sesame oil
3 Tbsp brown sugar
black pepper, to taste
2 tsp red pepper flakes
1 Tbsp cornstarch mixed with 1 Tbsp water

For the kimchi salad:
2 large handfuls arugula
½ cup Nasoya Mild Kimchi, including some of the juice

Preparation

  1. In a small sauce pan, whisk together all ingredients for the barbecue sauce. Stirring frequently, cook sauce over medium heat until it begins to thicken. Set aside.
  2. Preheat a saute pan over medium heat. Add oil and mushrooms. Stirring occasionally, cook 2-3 minutes or until softened. Move mushrooms to a bowl and set aside.
  3. Crumble tofu into the hot pan. Stirring occasionally, cook until warmed through and dry. Add the garlic and a pinch of salt, and stir to incorporate. Remove from heat.
  4. If you have a pizza peel, sprinkle it with flour or cornmeal as you normally would and place dough on the peel.
  5. Spread approximately ¾ cup barbecue sauce and the ½ cup marinara on pizza, swirling together. Top with mushrooms and tofu mixture.
  6. Bake thin crust pizza 15-18 minutes. Crust should become golden brown.
  7. Remove pizza from oven and let stand 10 minutes. While pizza rests, in a bowl combine the kimchi and arugula. Top pizza with the kimchi salad, slice, and serve.

Share this Recipe