Spicy BBQ Chicken Pizza

Chicken Cutlets:

• 2-3 chicken thighs, butterflied and pounded thin
• ½ cup flour
• 1 egg, beaten
• ¾ cup panko breadcrumbs
• salt & pepper
• neutral oil (for pan-frying)

Gochujang BBQ Sauce:

• Momofuku Sweet & Savory Korean BBQ Sauce
• 2 tbsp gochujang
• 2 tbsp gochugaru
• 1 tbsp mirin
• 1 tbsp honey or brown sugar
• 1 garlic clove, minced

Homemade Ranch:

• 1/2 cup sour cream
• 1/3 cup mayo
• 1/2 cup buttermilk (or to preferred texture)
• 1 tsp sugar
• 1 tsp salt

For the Pizza:

• 1 ball of pizza dough (~400 g), room temp
• 1 cup shredded mozzarella
• 1 scallion, sliced (for garnish)
• olive oil (for brushing crust)

Make the Sauce:

In a small saucepan, combine Momofuku Korean BBQ sauce, gochujang, soy sauce, honey, and garlic.

Simmer over low heat for 2–3 minutes until glossy and slightly thickened. Set aside.

Cook the Chicken Cutlets:

Season chicken with salt and pepper.

Dredge in flour, dip in beaten egg, and coat with panko.

In a skillet over medium heat, pan-fry cutlets in a shallow layer of oil until golden brown and cooked through (about 3 minutes per side). Drain on paper towels.

Once slightly cooled, slice into strips or cutlet-sized chunks.

Preheat Oven:

Preheat the oven to 550°F (or max temp). Preheat pizza stone/steel if using.

Assemble the Pizza:

Stretch dough into a 14-16" round.

Spread a layer of the gochujang BBQ sauce. Sprinkle mozzarella evenly. Parbake the pizza for 4 minutes. 

Add Rest of Toppings. Add chicken cutlets. Sprinkle fresh mozzarella and low moisture mozzarella.

Add more sauce on top.

Bake:

Bake 8 mins at 550 F (10-12 if max temp < 500 F) until the crust is golden and the cheese is bubbling.

Finish and Serve:

Drizzle remaining sauce on top.

Add Ranch on top. Garnish with scallions if using.

Slice and serve while hot and crispy.