Kimchi-Inspired Pizza with Gochujang-Kewpie Base & Tempeh (Vegetarian)

Heat the oven. Put a pizza steel/stone on the middle rack (if using) and preheat as hot as your oven goes (ideally 500–550°F / 260–290°C) for at least 45 minutes. If using a sheet pan, preheat the oven anyway—no long preheat needed, but hotter is better.

Drain the kimchi well. Put kimchi in a strainer for 5 minutes, then press/squeeze lightly so it’s not dripping. Chop into 1/2-inch pieces. You want it tacky, not wet, or it will steam the crust.

Brown the tempeh hard. Heat a skillet over medium-high. Add neutral oil, then the crumbled tempeh and a pinch of salt. Cook, stirring occasionally, until you see deep golden, crisp edges and it smells nutty and toasty, 6–10 minutes.

Glaze. Add soy sauce and sugar (plus gochugaru/red pepper flakes and sesame oil if using). Toss 30–60 seconds until the tempeh looks lacquered and mostly dry, not wet. Spread on a plate to cool slightly (piled tempeh steams itself).

Stir the gochujang-Kewpie. Mix Kewpie and gochujang until smooth; loosen with a teaspoon of water if needed so it spreads easily. Taste—aim for creamy with a clear chili kick.

Shape the dough. On a lightly floured surface, stretch dough to a 12-inch round. If it keeps shrinking, let it rest 5 minutes and try again.

Assemble. Transfer dough to a peel dusted with semolina/flour (or to parchment on an upside-down sheet pan). Spread a thin, even layer of gochujang-Kewpie base (leave a 1/2-inch rim). Add mozzarella, then scatter tempeh, then the well-drained kimchi.

Bake. Slide onto the steel/stone (or bake on the sheet pan) until the crust is deeply browned, the cheese is bubbling with browned spots, and the edges feel firm/crisp when lifted with tongs, about 6–10 minutes on steel/stone (longer on a sheet pan).

Brighten and serve. Immediately top with scallions and sesame seeds (if using). Squeeze a little lime over the pizza, slice, and serve hot.