Spicy Korean Kimchi Pizza

Preparation

1. Spray 18x13-inch rimmed baking sheet with cooking spray. Mix water, yeast and honey in bowl of stand mixer fitted with dough hook attachment; let stand 3 to 5 minutes or until foamy. Add flour, olive oil and salt; mix on medium speed 2 to 3 minutes or until ball forms.
2. Spray large bowl with cooking spray. Roll dough in bowl to coat. Cover with plastic wrap or clean dish towel; let rest 15 minutes.
3. Meanwhile, in small bowl, beat pizza sauce and gochujang with whisk until combined; set aside.
4. Heat oven to 450°F. Press down dough with hands. Using rolling pin, roll dough on surface sprinkled with flour to 17x12-inch rectangle, about 1/4-inch thick. Carefully transfer dough to baking sheet; press evenly into bottom. Pierce dough all over a few times with fork to prevent puffing in oven. Bake 9 to 11 minutes or until dough just begins to brown.
5. Brush crust with sesame oil. Spread pizza sauce mixture over dough to within 1/2 inch of edges. Top with mozzarella. Bake 6 to 8 minutes or until crust is browned and cheese is melted and bubbly. Transfer to cutting board.
6. Meanwhile, in 12-inch skillet, melt butter over medium-high heat. Add bok choy and kimchi; cook 5 to 7 minutes, stirring frequently, until bok choy is tender and browned in spots. Evenly arrange on top of cooked pizza. Sprinkle with cilantro. Cut into squares.

Tips

• To accurately measure flour for pizza dough, spoon into measuring cup, then level off top using flat-edged utensil, such as knife or metal spatula.
• For easy slicing, place fresh mozzarella in freezer 10 minutes before cutting, then slice with cheese knife or serrated knife.
• While most kimchi contains shellfish, vegetarian versions are also available at specialty stores and co-ops.

Nutrition Information