Spicy Gochujang Korean Chicken Pinsa
Recipe Overview
For this one, we’ve teamed up with Saucerer, who make seriously good, gourmet-style sauces for both retail stores and foodservice operators. The best part? Their sauces are versatile working beautifully on pizza and when we tried the Spicy Gochujang, we knew we had to have a bit of fun with it.
So that’s exactly what we did! We created this Korean-inspired pizza featuring our great taste award Oval Pinsa Romana base. It packs punchy heat, loads of flavour from the sauce, juicy Korean-style chicken, purple sprouting broccoli, sesame oil and a few cheeky additions for that extra kick.
It’s light, a little different and perfect for mixing things up on your lunch or dinner menu. Give it a go!
Ingredients
- 1x 250g, 30 x 20cm Pinsa oval base
- 40g Korean chicken
- Handful of purple sprouting broccoli
- Saucerer spicy gochujang arrabbiata sauce
- 1 spring onion, finely sliced
- Sesame oil for drizzling (optional)
- Liquid herb ginger & garlic (optional)
- Fresh coriander
- 5g toasted sesame seeds (white or black)
- 1 red chilli, thinly sliced
Saucerer’s foodservice Spicy Gochujang Arrabbiata Sauce comes in a recyclable plastic jerry can containing 2.5L of sauce. It delivers a perfectly balanced blend of smoky sweetness and gentle, lingering heat, combining bold gochujang with the classic Italian tomato notes of a traditional arrabbiata.
Preparation
- Roast the handful of purple sprouting broccoli.
- Finely slice the spring onion and red chilli.
- (Optional) Mix the sesame oil with a few drops of liquid herb ginger and garlic to create a bold drizzle.
Method
- Preheat the oven to 300°C. Virtue Pinsa bases cook quickly in any commercial kitchen ovens.
- Place the oval pinsa base flat on a clean work surface.
- Ladle the Saucerer spicy gochujang arrabbiata sauce over the base, leaving approximately a 1-inch border around the edge.
- Top with the mozzarella, Korean chicken, roasted purple sprouting broccoli and sliced spring onions.
- (Optional) Drizzle over the sesame oil and ginger-garlic mixture.
- Transfer the pinsa directly into the oven.
- Cook for 3 minutes until the base is crisp and lightly golden.
- Remove from the oven and top with fresh coriander, sliced chilli and toasted sesame seeds.
- Serve immediately with your chosen garnish.
