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Ingredients

Marinade:

• 1 1/2 pounds rib-eye, sliced paper thin
• 2 tablespoons mirin
• 1 kiwi, juiced
• 1 teaspoon freshly ground black pepper
• 1/4 cup soy sauce
• 1/2 cup cola
• 2 tablespoons black sesame oil
• 1 tablespoon minced garlic
• 2 stalks green onions, julienned

Pizza:

• 1 (15-ounce) can tomato sauce
• 1 (6-ounce can tomato paste
• 1/4 cup chopped Kimchee, liquid reserved
• 1 tablespoon ground oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons minced garlic
• 1 teaspoon ground paprika
• 2 pinches fennel seed
• 1 pinch crushed red pepper flakes
• Sesame oil
• 1/4 onion sliced
• 4 fresh mushrooms, sliced, optional
• 2 ready-made whole-wheat pizza crusts
• Flour, for rolling pizza dough
• 2 packages pre-sliced fontina cheese
• 1 stalk green onion, chopped, for garnish

Sauce:

• 1/3 cup hoisin sauce
• 1/3 cup hot sauce (recommended: Sriracha)
• 1/3 cup Korean red pepper paste (recommended: Gochujang)

Description

Food Network Invites You To Try This Korean BBQ Pizza Recipe From Private Chefs Of Beverly Hills .

Food Network