Growing up, my family was strictly a pepperoni and cheese pizza household. My mom would wrinkle her nose at any “fancy” toppings, and the thought of ground pork on pizza would have been met with raised eyebrows. It wasn’t until college, when my roommate made her family’s ground pork pizza recipe, that I realized what I’d been missing all those years.
Like many people, I used to think pizza had to follow certain rules – red sauce, mozzarella, and traditional toppings. But this ground pork pizza changed my mind completely. It’s different from what you might expect, and that’s exactly what makes it so good.
Suggestions for Ingredient Substitution
Ground pork can be replaced with ground turkey or plant-based alternatives like crumbled tempeh or textured vegetable protein (TVP) for a leaner or vegetarian option. Adjust cooking time as needed to ensure proper doneness. Gochujang sauce can be substituted with a mixture of tomato paste and sriracha for a similar spicy-sweet flavor profile. Start with less and adjust to taste, as the heat level may differ. Whole milk mozzarella can be swapped with part-skim mozzarella or dairy-free cheese alternatives for those seeking lower fat content or avoiding dairy. Keep in mind that melting properties may vary, so monitor closely during baking. These substitutions maintain the pizza’s overall flavor while accommodating different dietary preferences and restrictions.
| Preparation Time | 10-15 minutes |
| Cooking Time | 12-15 minutes |
| Total Time | 22-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 70-80 g
- Fat: 90-100 g
- Carbohydrates: 130-150 g
Ingredients
For the pizza base:
- 1 batch pizza dough (at room temperature for easier handling)
For the pork topping:
- 2 tbsp gochujang sauce (I use Ajumma Republic Gochujang)
- 0.75 lb ground pork
For the sauce:
- 0.5 cup marinara sauce
- 1 tbsp gochujang sauce
For the main pizza:
- 1 cup whole milk mozzarella cheese (shredded for even melting)
For the final topping:
- kimchi (drained and roughly chopped)
Step 1: Prepare the Pizza Crust
Preheat your oven to 500°F (260°C).
Roll out your pizza dough on a lightly floured surface until it fits a 9-inch pizza pan.
Gently stretch and pull the dough to fit the pan snugly.
Once shaped, set it aside as you prepare the toppings.
Step 2: Cook the Ground Pork
In a skillet over medium heat, brown the ground pork, breaking it apart into smaller pieces as it cooks.
Once browned, stir in 2 tablespoons of gochujang sauce and season with salt and pepper to taste for a kick of flavor.
Once combined, remove from heat and set aside.
Step 3: Prepare the Sauce
In a small bowl, mix together the marinara sauce with the remaining 1 tablespoon of gochujang sauce.
This will create a spicy, flavorful base for your pizza.
Spread the sauce in an even, thin layer over the prepared pizza dough.
Step 4: Add Cheese and Pork
Sprinkle your desired amount of cheese evenly over the sauced pizza dough, ensuring full coverage for ultimate gooeyness.
Next, distribute the cooked ground pork mixture over the cheese, spreading out the pieces for an even distribution.
Step 5: Bake the Pizza
Place your assembled pizza in the preheated oven and bake for 12 to 15 minutes.
Monitor the pizza as it bakes, checking that the cheese is melted and bubbly, and the crust reaches a golden hue.
Step 6: Add the Final Toppings and Serve
Once baked, remove the pizza from the oven and carefully top it with some kimchi for an additional layer of flavor.
Allow the pizza to sit for a couple of minutes before slicing.
Serve hot and enjoy this deliciously unique fusion pizza!
