The Ultimate Kimchi Breakfast Pizza

By Jamie Vespa

The ultimate kimchi breakfast pizza with tomato-miso sauce, shiitake mushrooms, avocado, eggs, and loads of fiery kimchi. This pizza comes together in just 30 minutes and is guaranteed to elevate your brunch game to a whole new level.

Ingredients

• 16 ounces fresh deli whole-wheat pizza dough
• 1 Tbsp. olive oil
• 6 oz. shiitake mushrooms (stemmed and sliced)
• 2 cups fresh chopped baby bok choy or spinach*
• 1 large shallot (finely chopped)
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1/2 cup jarred pizza sauce (such as Rao's)
• 1 Tbsp. red miso paste
• 1/2 tsp. fish sauce (optional)
• 1 cup shredded mozzarella cheese
• 3 large eggs
• 1 cup drained kimchi (roughly chopped)
• 1 avocado (optional)
• 1/2 cup thinly sliced green onion

Instructions

1. 1

   Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)

2. 2

   Heat oil in a large nonstick skillet over medium. Add mushrooms, bok choy, and shallot; cook 5 minutes, stirring occasionally, until tender. Season with salt and pepper. Set aside.

3. 3

   Combine tomato sauce, miso paste, and fish sauce in a bowl; stir with a whisk.

4. 4

   Roll dough into a circle on a large piece of parchment paper; pierce well with a fork. Place dough (on paper) on preheated stone. Spread tomato sauce mixture evenly over dough. Sprinkle cheese evenly over top. Scatter cooked vegetables over cheese. Bake pizza for 7 minutes. Crack eggs over top of pizza. Bake for another 4 to 5 minutes, or until eggs are set.

5. 5

   Top pizza evenly with kimchi, avocado, and green onion.