New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms Recipe

    By
    J. Kenji López-Alt
    Kenji Lopez Alt
    J. Kenji López-Alt
    Culinary Consultant
    Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
    Learn about Serious Eats' Editorial Process
    Updated August 09, 2018
    20130427-kimchi-pizza-1.jpg
    Photographs: J. Kenji Lopez-Alt

    Recipe Details

    New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms Recipe

    Prep 50 mins
    Cook 40 mins
    Active 45 mins
    Total 90 mins
    Serves 4 to 6 servings
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    Ingredients

    • 8 ounces maitake mushrooms, trimmed and broken into individual pieces

    • 2 tablespoons extra virgin olive oil

    • Kosher salt and freshly ground black pepper

    • 1 recipe Basic New York Pizza Dough, divided and risen at least 2 hours, or 3 (12-ounce) balls store-bought pizza dough, risen at least two hours

    • 1 recipe New York Pizza Sauce

    • 1 pound grated full-fat dry mozzarella cheese (about 4 cups)

    • 1 (12 ounce) jar kimchi, drained and roughly chopped

    • 9 ounces thinly sliced hot soppressata or pepperoni

    • 12 scallions, roughly chopped

    • 2 tablespoons ginger grated on the large holes of a box grater

    Directions

    1. At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550°F. Toss mushrooms in a medium bowl with olive oil. Season with salt and pepper.

    2. Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.

    3. Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Top with 1/3 of kimchi, 1/3 of soppressata, 1/3 of mushrooms, 1/3 of scallions, and 1/3 of grated ginger. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

    Special equipment

    Baking stone or steel

    This Recipe Appears In

      Nutrition Facts (per serving)
      983 Calories
      50g Fat
      93g Carbs
      39g Protein
      ×
      Nutrition Facts
      Servings: 4 to 6
      Amount per serving
      Calories 983
      % Daily Value*
      Total Fat 50g 64%
      Saturated Fat 19g 95%
      Cholesterol 100mg 33%
      Sodium 2376mg 103%
      Total Carbohydrate 93g 34%
      Dietary Fiber 7g 27%
      Total Sugars 10g
      Protein 39g
      Vitamin C 15mg 76%
      Calcium 489mg 38%
      Iron 8mg 45%
      Potassium 843mg 18%
      *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
      (Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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