Pizza in Korea is on a whole different level from American pizza. You can find kimchi pizza, stuffed sweet potato crusts, shrimp pizza, you name it. One of my favorite Korean pizzas is definitely this potato wedge pizza with bacon and corn. I know it sounds strange, but the flavor combination of the potato with the bell pepper, caramelized onions and corn is truly drool inducing. I was looking for this pizza everywhere in LA, but couldn’t find a proper representation, so I naturally decided to make it at home!
You can use a homemade pizza dough (I linked the recipe I used), store bought, or frozen! Feel free to roll out the dough to whatever thickness you desire. I personally prefer thin crust pizza, so I rolled out my dough fairly thin.
The mayo drizzle on this pizza may look strange, but it adds a touch of creaminess to this dish that goes so well with all the other flavors. This is definitely my favorite pizza and I hope you all give it a try!
Korean Potato Wedge Pizza
Ingredients
- 3 slices Bacon
- 1/4 cup Unsalted canned corn
- 1/4 Bell pepper Thinly sliced
- 1/4 Onion Thinly sliced
- 3 tsp Olive oil
- 1 Russet potato
- Salt
- Pepper
- Garlic powder
- 1/4 to 1/2 cup Pizza sauce Depending on your preference
- 1.5 cups Shredded mozzarella cheese
- 1 tbsp Mayonnaise Optional
Pizza Dough
- 1/4 to 1/2 recipe https://www.foodnetwork.com/recipes/bobby-flay/pizza-dough-recipe-1921714 1/4 recipe for thin crust, 1/2 for thicker crust
Instructions
- Prepare pizza dough (I used the linked recipe, but feel free to use a different recipe, or aa premade pizza dough). If using refrigerated dough, make sure to take out 30 minutes before baking.
- Preheat oven to 475
- Put bacon in a large, cold pan and turn on heat to medium. Allow fat to render and cook bacon for about 8-10 minutes until crispy. Remove bacon from pan.
- Scrub potato and then cut into wedges by halving lengthwise. Halve pieces lengthwise two more times. Season wedges with salt, pepper and garlic powder.
- Add 1 tsp olive oil to bacon pan. Add potato wedges to pan and cook for 5 minutes on each side. Remove from heat.
- Heat 2 tsp olive oil in a small pan over medium heat. Add thinly sliced onions to pan. Sauteé onion for about 6 minutes until translucent. Remove from heat.
- Roll out your dough to the desired thickness (I rolled mine out to about 1/4 in thick). Brush dough with a little bit of olive oil.
- Spread tomato sauce onto rolled out dough. Next, spread caramelized onions evenly on top. Add cheese, then corn, cut bacon, bell pepper, then distribute potato wedges around pizza.
- Bake pizza for about 13-16 minutes until crust is golden brown (this will vary depending on your oven strength)
- Remove pizza from oven, allow to cool for about 3 minutes before slicing. Drizzle with a little mayonnaise, then serve!
