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Bool Kogi & Kimchi Pizza

Bool Kogi & Kimchi Pizza printPrint Recipe

  • 1/4 cup TJ's Unbleached All-Purpose Flour
  • 1/2 package TJ's Plain Pizza Dough
  • 1/2 container Bellwether Farms Crème Fraîche
  • 2 Tbsp TJ's Sriracha Sauce
  • 3/4 cup TJ's Shredded Mozzarella Cheese
  • 1/4 cup TJ's Frozen Organic White Jasmine Rice, heated
  • 1/2 package TJ’s Kimchi, chopped coarsely
  • 1/2 cup (or more) TJ's Bool Kogi, grilled and coarsely chopped
  • TJ's Organic Cilantro, for garnish (optional)

Remove half the dough from package and let rest on a floured work surface for 10-15 minutes. Preheat oven to 450°F. Place a pizza stone into the oven to heat, or spray a large baking sheet with cooking spray and set aside. Add more flour to work surface, then roll dough into a circle about 12" in diameter. Transfer dough onto baking sheet or a well-floured peel (do this before topping as this pizza can be heavy and will stick). In a small bowl, mix together Crème Fraîche and sriracha. Spread mixture generously over the dough, almost to the edges. Sprinkle rice and Mozzarella Cheese over the sauce. Layer on the kimchi and the cooked bool kogi pieces, distributing evenly over the pie. Bake about 10-12 minutes or until edges brown and cheese bubbles. Before serving, garnish with a bit of cilantro.

Serves: 3 - 4
Cooking Time: 45 - 60 Minutes

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