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

Name: New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 2 Tbsps extra virgin olive oil; 946 milliliters pound grated full-fat dry mozzarella cheese (about; 2 Tbsps ginger grated on the large holes of a box grater; 340 grams kimchi, drained and roughly chopped; 4 servings Kosher salt and freshly ground black pepper; 227 grams maitake mushrooms, trimmed and broken into individual pieces; 12 scallions, roughly chopped; 255 grams thinly sliced hot soppressata or pepperoni

New York Style Pizza with Kimchi, Soppressata, and Maitake Mushrooms might be just the main course you are searching for. This recipe serves 4. One serving contains 570 calories, 42g of protein, and 39g of fat. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes about 45 minutes. If you have kimchi, full-fat mozzarella cheese, soppressata, and a few other ingredients on hand, you can make it. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.

Instructions

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.

Ingredients you will need

Salt And Pepper

Mushrooms

Olive Oil

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Dough

All Purpose Flour

Transfer to pizza peel.

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.

Ingredients you will need

Soppressata

Mozzarella

Mushrooms

Green Onions

Cheese

Ginger

Kimchi

Sauce

Capicola

Equipment you will use

Oven

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.

Ingredients you will need

Parmesan

Equipment you will use

Cutting Board

Oven

Equipment

Bowl

Oven

Cutting Board

Ingredients

Servings:

2Tbsps

extra virgin olive oil 946milliliters

pound grated full-fat dry mozzarella cheese (about 2Tbsps

ginger grated on the large holes of a box grater 340grams

kimchi, drained and roughly chopped 4servings

Kosher salt and freshly ground black pepper 227grams

maitake mushrooms, trimmed and broken into individual pieces 12

scallions, roughly chopped 255grams

thinly sliced hot soppressata or pepperoni

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Korean works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Botanica Wines Mary Delany Chenin Blanc. It has 5 out of 5 stars and a bottle costs about 32 dollars.