Why this works
The chicken is added late — almost at the end — so the crust gets its crisp first and the chicken keeps its crunch. The gochujang glaze is applied to the chicken, not poured over the pizza, which means the heat and sweetness stay concentrated where they belong. Spring onion and pickled cucumber cut through the richness before it gets heavy.
Ingredients
- Pizza dough ball250–280g
- Light tomato sauce or white sauce60g
- Low-moisture mozzarella80g
- Crispy fried chicken pieces100g
- Sesame seeds1 tsp
- Spring onion, finely sliced1
- Quick pickled cucumber (optional)40g
- Honey drizzle (optional)1 tsp
Method
- Preheat the oven strongly with a pizza steel or stone inside.
- Mix all gochujang glaze ingredients until smooth. Taste — it should be spicy, sweet and slightly sour.
- Stretch the dough and spread a thin layer of sauce.
- Add mozzarella evenly.
- Bake until the pizza is almost done — crust browned, cheese bubbling.
- Brush the crispy chicken pieces lightly with gochujang glaze. Not soaked — lightly coated.
- Add the chicken onto the pizza and return to the oven for 2 minutes.
- Pull the pizza. Finish with sesame seeds, sliced spring onion and pickled cucumber if using.