Kimchee Pizza

Have you ever seen that Skittle commercial, where the Korean kid was growing up in Scotland so he had that crazy Asian-Scottish accent? Well, thats a little like kimchee pizza. The Korean flavors piled on to the Italian pizza pie is a little crazy sounding, but surprisingly delicious and very easy to make. And no, I do not find little Korean-Scottish boys tasty.

Kimchee Pizza
30 min, serves 2



1 whole wheat Flatout wrap*
2 tablespoon Gochujang
1 teaspoon sesame oil
2 cloves garlic, minced

1 teaspoon sugar

vegetable oil

1/2 cup zucchini, sliced

1/2 cup baby portobello mushrooms, sliced

1/2 onion, sliced

1 cup kimchee, chopped

1 teaspoon margarine

1 green onion, diced

1/2 cup mozzarella cheese

1. Preheat oven (or toaster oven) to 350 F.
2. Lightly spray wrap on both sides. Toast in oven once preheated, do not let it lose all moisture.
3. In a small saucer, mix gochujang (spicy korean chili paste), sesame oil, garlic, and sugar together. Set aside.
4. In a frying pan, add oil and stir fry zucchini, mushrooms, and onion until soft. Set aside.
5. In the same pan, add the margarine and stir fry kimchee until soft. If it becomes too dry, you can add a little water to the pan. Set kimchee aside once cooked.

6. On the toasted wrap, add the sauce, spreading evenly. Top with stir fried vegetables, and then kimchee on top. Sprinkle the cheese and top with green onions.

7. Add pizza back into the oven until cheese begins to melt. Slice and serve immediately.

*Feel free to use any type of pizza crust. I use Flatout brand because its oval shape, nutritional value, and its tendency to toast to a thin crispy crust.