How to Make the Perfect Korean Barbecue Pizza

Make Healthy Pizza That Also Tastes Amazing: Part Three

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If you’re an avid reader of our recipes, you may recall that parts one and two of this series were both based on more traditional Italian pizzas. This time, we’re providing you with a recipe that flaunts an unapologetically delicious asian flare. It involves some flavors you won’t find in your average pizza shop, but it’s worth making a special trip to the grocery store — believe us. Somehow striking the perfect balance between sweet and spicy, this recipe may ruin you for all other pizzas.

Korean Barbecue Pizza

Unlike the other pizza recipes we’ve shared, we’ll use a premade crust for this one. Why cut corners you ask? Well, the toppings require a fair amount of work, and the whole point of this exercise is to prove that baking and eating healthy pizza is possible to do without overworking yourself! So if you can find a healthier version of store-bought crusts, why not? We used all-natural, non-GMO crusts made from cornmeal and unbleached wheat flour.

Yields: Two mini pizzas.

Ingredients:

• 2 premade mini cornmeal pizza crusts
• 1 large cucumber
• 3 medium carrots
• 1 small tomato
• 9 tablespoons rice vinegar, divided
• 5 tablespoons brown sugar, divided
• 2 tablespoons fresh parsley, chopped
• 3/4 cup water
• 1 1/2 teaspoon cornstarch
• 2 teaspoons olive oil
• 3 teaspoons garlic, minced
• 3 teaspoons fresh ginger, minced or shaved
• 3 tablespoons lower-sodium soy sauce
• 3 tablespoons chili garlic sauce
• 12 ounces skinless, boneless rotisserie chicken, shredded
• 8 ounces fresh mozzarella cheese

Instructions:

1. Preheat oven to 450° F.
2. Use a vegetable peeler to peel the cucumber.
3. Now use the peeler to strip the carrots and cucumber into ribbons.
4. Dice the tomato into small cubes.
5. Combine 3 tablespoons of rice vinegar and 3 tablespoons of brown sugar in a bowl.
6. Add carrot, cucumber, tomato and diced parsley. Toss to coat.
   
   
7. Combine 3/4 cup of water and cornstarch in a bowl.
8. Heat olive oil in a small skillet over medium heat and then add garlic and ginger. Sauté for two minutes.
   
   
9. Stir in remaining 6 tablespoons of rice vinegar, remaining 2 tablespoons of brown sugar, soy sauce and chili garlic sauce. Bring to a boil.
10. Reduce heat and whisk in the cornstarch mixture. Simmer until slightly thickened, about two or three minutes.
    
    
11. Remove pan from heat and stir in the chicken.
    
    
12. Place both prepared crusts on a baking sheet. Spread the chicken mixture evenly over both crusts. Top with 4 ounces of mozzarella for each pizza.
13. Bake at 450° F for 12 minutes.
    
    
14. Top evenly with carrot/cucumber salad mixture, or plate on the side if preferred.

Enjoy your amazing new creation!

It may not be your typical pizza, but some of the best things in life are just outside the realm of the ordinary. So if you’re in the mood for something bold and delicious, give this pizza a go and let us know what you think!