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1
Put the beef in a large mixing bowl, and add all the marinade ingredients.
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2
Toss to make sure the beef is well coated.
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3
Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
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4
Preheat the oven to 375 degrees F.
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5
In a medium bowl, mix together the tomato sauce and tomato paste until smooth.
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6
Stir in the kimchee liquid from the container, the oregano, parsley, garlic, paprika, fennel and red pepper flakes.
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7
Transfer the mixture to a saucepan, put over medium-low heat and simmer to blend flavors.
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8
Let simmer for about 20 minutes.
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9
Preheat an indoor grill pan, but if not available, use a large skillet coated with sesame oil instead.
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10
Put a sheet of aluminum foil on the heated pan, and grill the beef, onion and mushrooms on the foil.
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11
Cook the beef until evenly browned, about 3 minutes on each side.
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12
Roll out the pizza dough on a floured work surface, and transfer to a 17-inch baking sheet.
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13
Spread the dough with some of the pizza sauce in an even layer.
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14
Cut pieces of kimchee with scissors and sprinkle on top.
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15
Add some sliced fontina, and top with some meat.
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16
Repeat with the other piece of pizza dough.
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17
Put the baking sheets in the oven and bake for 15 to 20 minutes.
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18
In a squeeze bottle mix the hoisin sauce, hot sauce and Korean red pepper paste.
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19
While pizzas are still hot, sprinkle each with chopped green onions and drizzle with sauce from the squeeze bottle.
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20
Cut into squares and serve with a side of kimchee.
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21
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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22
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
