The ultimate kimchi breakfast pizza with tomato-miso sauce, shiitake mushrooms, avocado, eggs, and loads of fiery kimchi. This pizza comes together in just over 30 minutes and is guaranteed to elevate your brunch game to a whole new level. I couldn’t dream up a more heavenly brunch pizza. Between the runny eggs, umami-rich veggies, punchy tomato sauce, and my favorite fermented condiment, this pizza is firing on ALL cylinders.
It makes me want to become the type of person that regularly hosts weekend brunch. I actually very much aspire to be that person one day when I have a more disposable income, a larger space for entertaining, a solid Bloody Mary recipe, and maybe more friends to actually entertain. I’m about 6% of the way there right now. Kimchi adds lots of tangy-spicy goodness to this Korean-inspired pie. Find it near the tofu in large supermarkets or at Asian markets, or you could even try fermenting it yourself at home. (I don’t currently have a kimchi recipe in the archives, but you better believe I have one in the works!).
This pizza also feeds your gut healthy probiotics (kimchi and miso) plus prebiotics (bok choy and shallots) to keep the good bacteria well fed.
If you prefer, you could use fresh spinach in place of the baby bok choy in this recipe. Just wait to add the delicate greens during the final minute or so of cooking the vegetables. As far as the dough, the fresh whole-wheat pizza dough at Whole Foods is my go-to. If you can’t find it in the packaged perishable food section, just ask the employees behind the pizza counter to package some up for you. It always comes out perfectly tender and chewy with crispy edges.
Or if you’re feeling ambitious, feel free to make your own! This just happens to be one of the “convenience” products I heavily rely on to save big on time and effort. This pizza is:
Packed with probiotics
Perfect for homemade pizza night or weekend brunching.
And really just a great excuse to eat copious amounts of kimchi. Presto: homemade pizza night!
- 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
- ¼ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ½ cup jarred pizza sauce (such as Rao's)
- 1 Tbsp. red miso paste
- ½ tsp. fish sauce (optional)
- 1 cup shredded mozzarella cheese
- 3 large eggs
- 1 cup drained kimchi, roughly chopped
- 1 avocado (optional)
- ½ cup thinly sliced green onion
- Place a pizza stone or baking sheet in oven. Preheat oven to 500°F. (Do not remove pizza stone while oven preheats.)
- 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.
- Combine tomato sauce, miso paste, and fish sauce in a bowl; stir with a whisk.
- 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.
- Top pizza evenly with kimchi, avocado, and green onion.