White Pizza with Kimchi and Squash

Source: https://www.oldenburger-professional.com/white-pizza-with-kimchi-and-squash

Total time

60 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Kimchi:
2.5	kg	chinese cabbage
50	g	natural salt
250	g	chili powder
50	g	ginger, finely chopped
50	g	soy sauce, light-coloured
For the Pizza:
37.5	g	yeast
7.5	g	sugar
800	ml	water, lukewarm
1.3	kg	flour, plus some more for working the dough
50	g	semolina, fine
32.5	g	salt
150	g	olive oil
500	g	sour cream
50	g	lime oil
For the Garnish:
2.5		butternut squash
50	ml	rice vinegar
50	ml	palm sugar syrup
		Oldenburger Mozzarella, 40% fat i.d.m.
		spring onions

preparation

Making the Kimchi

Clean the cabbage, remove the stem and cut into eight parts. Sprinkle with natural salt and knead with your hands until the cabbage is soft and liquid has formed. Mix with the spices. Pour mixture into glasses and press down so the cabbage is covered with the liquid; if necessary, pour on a little extra water. Let it ripen in a cool, dry place for six weeks.

Making the Pizza

Dissolve the yeast and sugar in lukewarm water. Add flour, semolina and salt and work into a dough. Briefly fold in olive oil and let the dough rise for 12 hours. Thoroughly knead the risen dough, divide into four equally sized balls, cover and let rise for another hour.

Mix the sour cream with the lime oil. Finely slice the squash and marinate with vinegar and palm sugar syrup. Roast the squash seeds in a pan and let them cool. On a surface dusted with flour, roll out the dough into four thin, round or oval pizza bases and brush with the lime-sour cream mixture.

Distribute the kimchi on the pizza bases and top with the marinated squash. Spread Oldenburger Mozzarella and bake at 350°C for about 4 – 6 minutes.

The Final Touch

Sprinkle the roasted squash seeds on top and optionally garnish with spring onions.

Tips from Chefs to Chefs

To speed things up, you can also use readymade kimchi.