The ultimate kimchi breakfast pizza with tomato-miso sauce, shiitake mushrooms, avocado, eggs, and loads of fiery kimchi. This pizza comes together in just over 30 minutes and is guaranteed to elevate your brunch game to a whole new level.
I was unable to think up an all the more great informal breakfast pizza. Between the runny eggs, umami-rich veggies, punchy pureed tomatoes, and my #1 matured topping, this pizza is terminating on ALL chambers.
It makes me need to turn into the sort of individual that consistently has end of the week informal breakfast. I in reality particularly seek to be that individual one day when I have a more discretionary cashflow, a bigger space for engaging, a strong Bloody Mary formula, and perhaps more companions to really engage. I’m about 6% of the way there this moment.
Kimchi adds heaps of tart hot goodness to this Korean-roused pie. Think that it is close to the tofu in enormous stores or at Asian business sectors, or you could even take a stab at maturing it yourself at home. (I don’t as of now have a kimchi formula in the documents, yet you better trust I have one in progress!).
This pizza likewise takes care of your gut solid probiotics (kimchi and miso) in addition to prebiotics (bok choy and shallots) to keep the great microorganisms very much took care of.
On the off chance that you like, you could utilize new spinach instead of the child bok choy in this formula. Simply hold back to add the sensitive greens during the last moment or thereabouts of cooking the vegetables.
The ultimate kimchi breakfast pizza with tomato-miso sauce, shiitake mushrooms, avocado, eggs, and loads of fiery kimchi. This pizza comes together in just 30 minutes and is guaranteed to elevate your brunch game to a whole new level.
- Course: Entree
- Cuisine: American, asian
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 servings
- 16 ounces fresh deli whole-wheat pizza dough
- 1 Tbsp. olive oil
- 6 oz. shiitake mushrooms stemmed and sliced
- 2 cups fresh chopped baby bok choy or spinach*
- 1 large shallot finely chopped
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 1/2 cup jarred pizza sauce such as Rao’s
- 1 Tbsp. red miso paste
- 1/2 tsp. fish sauce optional
- 1 cup shredded mozzarella cheese
- 3 large eggs
- 1 cup drained kimchi roughly chopped
- 1 avocado optional
- 1/2 cup thinly sliced green onion
- Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
- Heat oil in a large nonstick skillet over medium. Add mushrooms, bok choy, and shallot; cook 5 minutes, stirring occasionally, until tender. Season with salt and pepper. Set aside.
- Combine tomato sauce, miso paste, and fish sauce in a bowl; stir with a whisk.
- Roll dough into a circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Spread tomato sauce mixture evenly over dough. Sprinkle cheese evenly over top. Scatter cooked vegetables over cheese. Bake pizza for 7 minutes. Crack eggs over top of pizza. Bake for another 4 to 5 minutes, or until eggs are set.
- Top pizza evenly with kimchi, avocado, and green onion.
If using spinach in place of bok choy, wait to add the greens during the final minute of cooking the mushrooms and shallots.