Kimchi Flatbread with Fresh Mozzarella

Kimchi Flatbread with Fresh Mozzarella - Gochujang Sauce, Scallion Curls, Roasted Seaweed

Kimchi Flatbread with Fresh Mozzarella
Gochujang Sauce, Scallion Curls, Roasted Seaweed

Looking for something out of the ordinary to top your next pizza? Try kimchi. Funky tangy cabbage kimchi pairs deliciously with creamy fresh mozzarella and gochujang, a Korean red chili paste with sweet heat and a fermented umami richness. The sauce is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. The resulting global flatbread is unique and quite irresistible (for the grown-ups, that is). Crispy roasted seasoned seaweed and whimsical scallion curls add the final flourishes.

Kimchi Flatbread Recipe

Kimchi Flatbread with Fresh Mozzarella Gochujang Sauce

Preheat oven to 400°F.

  • lavash flatbread
  • olive oil

Brush both sides of lavash flatbread with a very light coat of olive oil. Place on a rimmed baking sheet and heat for a couple minutes to slightly crisp up the flatbread.

  • 3 T. gochujang (Korean red pepper paste)
  • 1 t. toasted sesame oil
  • 1 t. rice vinegar and
  • 1 t. sugar

For the sauce, mix ingredients together in a small bowl. Add a little water if too thick. Brush a thin layer of gochujang sauce over the warmed flatbread.

Kimchi Flatbread with Fresh Mozzarella - Gochujang Sauce, Scallion Curls, Roasted Seaweed

  • napa cabbage kimchi, drained and chopped
  • fresh mozzarella

Arrange chopped kimchi on top of flatbread. Place slices of fresh mozzarella over the kimchi.

Bake until the cheese is melted (about 4 to 5 minutes). Remove from oven.

  • scallion curls (how to here)
  • roasted seasoned seaweed, crumbled

Slice flatbread then garnish with scallion curls and crumbled seaweed. Serve immediately to retain crispy flatbread.

Kimchi Flatbread with Fresh Mozzarella - Gochujang Sauce, Scallion Curls, Roasted SeaweedServe with extra gochujang sauce (for those who like it spicy) and scallion curls on the side.

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