New York style pizza in an outdoor pizza oven is easier than ever thanks to the versatile Ooni Karu 16 Multi-Fueled Pizza Oven. This kimchi pizza recipe takes the classic NY pepperoni slice to the next level with a spicy combination of kimchi and pepperoni cups.

A simple pepperoni pizza is pretty much pizza perfection for me. When the roni cup up in the high heat of an outdoor pizza oven and unleash their salty, slightly spicy juices on to an already epic New York style cheese pizza it’s real pizza love. Sometimes I like my pizza love a little spicy and even a little funky. For this pizza recipe I changed it up and reached for the kimchi and it turned out to be the perfect pepperoni pairing. Insanely delicious and super easy this kimchi pizza recipe delivers.

Baked New York style in the Ooni Karu 16 the easy no-knead pizza crust bakes up crispy on the bottom but still foldable. The slightly longer NY style bake in an outdoor pizza oven gives plenty of time for the amazing depth of flavors and heat in the kimchi to combine with the pepperoni into an epic homemade pizza. Try this kimchi pizza recipe and I have feeling kimchi will be making a regular appearance on your homemade pizzas.

In the video I’m using my no-knead pizza dough recipe. It’s an easy Ooni pizza dough recipe designed for outdoor pizza ovens. If sourdough pizza is more your style check out my Ooni sourdough pizza recipe. Support the creation of more free recipes and content by purchasing Ooni products through my links! To learn more about my outdoor pizza oven techniques subscribe to the Santa Barbara Baker YouTube Channel. Thank you! One love!

Print Recipe

New York Style Pepperoni and Kimchi Pizza

NY Style pepperoni pizza perfect for outdoor pizza ovens or indoors on a baking steel goes next level with the addition of kimchi.

Total Time45 minutes mins

Course: Appetizer, Main Course, Pizza

Cuisine: American, Italian, Korean, Pizza

Keyword: Baking Steel, kimchi, New York Style Pizza, no knead dough, Ooni, Ooni Karu 16, Pepperoni, pepperoni and kimchi pizza, Pizza

Servings: 1 15-inch pizza

Author: Santa Barbara Baker

Ingredients

• 3 ounces Low-Moisture Whole Milk Mozzarella Cheese
• 3 ounces Fontina Cheese
• 1 dough ball Pizza Dough
• 5 ounces World's Best Pizza Sauce
• 3 ounces Natural Casing Pepperoni sliced
• 3-4 ounces Kimchi about 1/2 cup drained.
• 1 teaspoon Oregano
• 3-5 Basil Leaves

Instructions

• Begin heating your Ooni Pizza Oven on high heat. A full pre-heat of any outdoor pizza oven will take at least 30 minutes on high heat for proper baking and crispy bottomed pizza.
• Thickly shred the Low Moisture Whole Milk Mozzarella and Fontina cheeses and mix in a small bowl. You want the shreds to be large and thick, I’ve found a potato grater to be a great tool to get the right size. Keep chilled till ready to top the pizza.
• When your Ooni Pizza Oven is fully heated stretch the pizza dough to about 14-15 inches. After your dough is stretched turn your pizza oven down to low to let the heat temper while you top the pizza.
• Leaving room for the crust to rise use a ladle or large spoon to apply the pizza sauce to the stretched pizza dough working your way from the crust inwards to the center. You want an even layer of sauce slicking the entire surface with no blank spots. Top the sauce with a shake of dried oregano, about 1 teaspoon. Top the pizza with the blend of mozzarella cheeses taking care to distribute it evenly with some small breaks between the shreds to let the pizza sauce poke through. Generously top the pizza with the sliced pepperoni followed by the kimchi.
• Turn the heat on your Ooni Pizza Oven to medium high and take the temperature of the stone aiming for for 750-800F in the center. When the stone has reached the proper temperature load the pizza. Let the crust set and look for the cheese to begin to melt a bit all around the pizza before your first turn with your pizza turning peel. Bake the pizza till the crust is golden brown and the cheese is melted and darkly caramelized in some spots.
• When fully baked carefully remove the pizza and let rest on a wire rack for about 1 minute. Top with the basil leaves, tearing them with your hands directly on to the finished pizza. Slice on a parchment lined baking sheet or pizza peel. Serve immediately.

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