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Kimchi and Bacon Pizza

Kimchi and Bacon Pizza

Servings 4 servings
Author Brandon Matzek


  • 1 ball store-bought pizza dough
  • Olive oil
  • Kosher salt
  • Freshly grated low-moisture mozzarella cheese (about 2 cups)
  • Organic tomato sauce (about ½ of a 15 oz. can)
  • 1 cup kimchi, coarsely chopped
  • 4 strips crispy cooked bacon, crumbled
  • 3 scallions, root ends trimmed


  1. Preheat oven to 500°F and place a rack in the lowest possible position. Lightly grease a pizza pan or rimmed baking sheet with non-stick spray or olive oil.
  2. Stretch pizza dough into a round shape large enough to fit your pizza pan. Very lightly drizzle the dough with olive oil, using your hands to spread the oil evenly. Sprinkle dough with a small pinch of kosher salt.
  3. Start with an even layer of mozzarella cheese, and then spoon the tomato sauce. Using the back of the spoon, spread the tomato sauce evenly over the cheese. (Less is more when it comes to tomato sauce.) Next, sprinkle chopped kimchi and crumbled bacon over the pizza. Thinly slice white and light green parts of each scallion and scatter on the pizza. Thinly slice remaining dark green stalks on a bias and reserve.
  4. Transfer pizza to the preheated oven and cook until the crust is golden brown (about 11 – 13 minutes). Remove pizza from the oven and let cool for a few moments before serving.
  5. Finish with a sprinkling of sliced scallion greens. Cut pizza into even slices and serve hot.