New York Style Pizza With Kimchi, Soppressata, And

Name: New York Style Pizza With Kimchi, Soppressata, And Maitake Mushrooms Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces maitake mushrooms, trimmed and broken into individual pieces; 2 tablespoons extra virgin olive oil; Kosher salt and freshly ground black pepper; 1 recipe; , divided and risen at least 2 hours, or 3 (12-ounce) balls store-bought pizza dough, risen at least two hours; 1 recipe; 1 pound grated full-fat dry mozzarella cheese (about 4 cups); 1 (12 ounce) jar kimchi, drained and roughly chopped; 9 ounces thinly sliced hot soppressata or pepperoni; 12 scallions, roughly chopped; 2 tablespoons ginger grated on the large holes of a box grater

Servings: persons

8 ounces maitake mushrooms, trimmed and broken into individual pieces
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
1 recipe
, divided and risen at least 2 hours, or 3 (12-ounce) balls store-bought pizza dough, risen at least two hours
1 recipe
1 pound grated full-fat dry mozzarella cheese (about 4 cups)
1 (12 ounce) jar kimchi, drained and roughly chopped
9 ounces thinly sliced hot soppressata or pepperoni
12 scallions, roughly chopped
2 tablespoons ginger grated on the large holes of a box grater

1
At least 45 minutes before baking, place a baking stone or steel on an oven rack set to the top position and preheat oven to 550u00b0F. Toss mushrooms in a medium bowl with olive oil. Season with salt and pepper.
2
Turn single dough ball out onto lightly flour surface. Gently press out dough into rough 8-inch circle, leaving outer 1-inch higher than the rest. Gently stretch dough by draping over knuckles into a 12 to 14-inch circle about 1/4-inch thick. Transfer to pizza peel.
3
Spread approximately 2/3 cup of sauce evenly over surface of crust, leaving 1/2 to 1-inch border along edge. Evenly spread 1/3 of mozzarella over sauce. Top with 1/3 of kimchi, 1/3 of soppressata, 1/3 of mushrooms, 1/3 of scallions, and 1/3 of grated ginger. Slide pizza onto stone or steel and bake until cheese is melted, coppa has started to crisp, and crust underbelly is spotty brown, 6 to 12 minutes total. Remove from oven with metal pizza peel, sprinkle with 1 ounce Parmesan, transfer to cutting board, slice, and serve. Repeat steps 3 and 4 with remaining ingredients to make 2 additional pizzas.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces maitake mushrooms, trimmed and broken into individual pieces, 2 tablespoons extra virgin olive oil, Kosher salt and freshly ground black pepper, 1 recipe, and more.

Yes, New York Style Pizza With Kimchi, Soppressata, And Maitake Mushrooms Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

New York Style Pizza With Kimchi, Soppressata, And Maitake Mushrooms Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions