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
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.
- 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.
Serve with extra gochujang sauce (for those who like it spicy) and scallion curls on the side.