Kimchi-Inspired Pizza with Gochujang-Kewpie Base & Tempeh (Vegetarian)

Ingredients

• Pizza dough for 1 (12-inch) pizza (about 9–10 oz / 255–285 g), at room temp
• Bench flour or semolina, for shaping
• Kewpie mayonnaise, 3 Tbsp
• Gochujang, 1–2 Tbsp (to taste)
• Water, 1 tsp (as needed to loosen)
• Tempeh, 8 oz (225 g), crumbled into small bits
• Neutral oil, 1 Tbsp
• Soy sauce, 1 Tbsp
• Sugar, 1 tsp
• Gochugaru or red pepper flakes, 1/2 tsp (optional)
• Toasted sesame oil, 1/2 tsp (optional)
• Low-moisture mozzarella, 5–6 oz (140–170 g), grated
• Kimchi, 3/4 cup (about 120–150 g) well-drained and chopped
• Scallions, 2–3, thinly sliced
• Toasted sesame seeds, 1 tsp (optional)
• Lime wedges, for finishing
• Salt and black pepper, to taste

Instructions

1. Heat the oven. Put a pizza steel/stone on the middle rack (if using) and preheat as hot as your oven goes (ideally 500–550°F / 260–290°C) for at least 45 minutes. If using a sheet pan, preheat the oven anyway—no long preheat needed, but hotter is better.
2. Drain the kimchi well. Put kimchi in a strainer for 5 minutes, then press/squeeze lightly so it’s not dripping. Chop into 1/2-inch pieces. You want it tacky, not wet, or it will steam the crust.
3. Brown the tempeh hard. Heat a skillet over medium-high. Add neutral oil, then the crumbled tempeh and a pinch of salt. Cook, stirring occasionally, until you see deep golden, crisp edges and it smells nutty and toasty, 6–10 minutes.
4. Glaze. Add soy sauce and sugar (plus gochugaru/red pepper flakes and sesame oil if using). Toss 30–60 seconds until the tempeh looks lacquered and mostly dry, not wet. Spread on a plate to cool slightly (piled tempeh steams itself).
5. Stir the gochujang-Kewpie. Mix Kewpie and gochujang until smooth; loosen with a teaspoon of water if needed so it spreads easily. Taste—aim for creamy with a clear chili kick.
6. Shape the dough. On a lightly floured surface, stretch dough to a 12-inch round. If it keeps shrinking, let it rest 5 minutes and try again.
7. Assemble. Transfer dough to a peel dusted with semolina/flour (or to parchment on an upside-down sheet pan). Spread a thin, even layer of gochujang-Kewpie base (leave a 1/2-inch rim). Add mozzarella, then scatter tempeh, then the well-drained kimchi.
8. Bake. Slide onto the steel/stone (or bake on the sheet pan) until the crust is deeply browned, the cheese is bubbling with browned spots, and the edges feel firm/crisp when lifted with tongs, about 6–10 minutes on steel/stone (longer on a sheet pan).
9. Brighten and serve. Immediately top with scallions and sesame seeds (if using). Squeeze a little lime over the pizza, slice, and serve hot.

Notes

Make-ahead/party prep: Cook the tempeh and drain/chop the kimchi up to 24 hours ahead; refrigerate separately. Bring tempeh to room temp before topping. Moisture control: Kimchi must be well-drained; if your kimchi is very juicy, squeeze it gently in a towel. Too much liquid will soften the crust. Cheese swap: If you prefer less mozzarella pull and more tang, use 1/2 mozzarella + 1/2 low-moisture provolone. Heat level: Use 1 Tbsp gochujang for mild-medium, 2 Tbsp for hot. No steel/stone: Use a preheated sheet pan (preheat the pan 10 minutes), or bake on parchment on a lower rack to help crisp the bottom.