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1
Preheat the oven to 500 degrees F and place a rack on the bottom shelf.
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2
Place 2 cups of the kimchi and the pear into the bowl of a food processor.
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3
Blend to a chunky puree.
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4
Drain the liquid from the remaining kimchi into the food processor, and then chop into bite-size pieces.
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5
Cook the bacon in a large saute pan over medium heat until crispy and most of the fat has rendered, 12 to 15 minutes.
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6
While the bacon is cooking, roll out the pizza dough.
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7
Cut a piece of parchment paper to fit the back of an inverted baking sheet.
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8
Place the baking sheet in the oven on the bottom shelf.
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9
Lightly dust the parchment with flour.
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10
Divide the dough in half, and then stretch or roll 1 piece of dough into an 11-inch round directly on the parchment paper.
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11
Once the bacon is crispy, use a slotted spoon to transfer half of the bacon to a paper-towel-lined plate to drain.
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12
Add the kimchi puree to the remaining bacon in the pan.
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13
Stir to combine.
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14
Bring to a boil over medium-high heat, and then reduce to a simmer.
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15
Simmer, uncovered, until slightly thickened, stirring occasionally, about 5 minutes.
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16
Stir in 1 teaspoon of the sesame oil.
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17
Season with salt and pepper.
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18
To assemble 1 pizza, spread half of the kimchi sauce on the dough, leaving a 1/2-inch border.
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19
Sprinkle half of both cheeses over the kimchi sauce.
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20
Spread half of the chopped kimchi over the cheese.
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21
Brush the crust with half of the remaining sesame oil and sprinkle with half of the sesame seeds.
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22
Carefully lift the parchment onto the heated baking sheet.
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23
Cook until the crust is golden brown and the cheese is bubbly, 8 to 12 minutes.
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24
Remove from the oven.
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25
Allow to cool on the baking sheet for 5 minutes before serving.
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26
Sprinkle with half of the reserved bacon and garnish with some sliced scallions.
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27
Repeat with the remaining ingredients to make 1 more pizza.
