Korean Cheese Corn Pizza with Spicy Korean Fried Chicken

Step 1

Thaw corn according to package instructions. Prepare edamame according to package instructions and cool.

Step 2

Preheat oven to 450°F.

Step 3

In a bowl, marinate the chicken pieces in buttermilk for at least 20 minutes. Combine cornstarch and flour in a large bowl. Dredge the marinated chicken in cornstarch mixture, ensuring each piece is fully coated. Shake off excess. Fry the chicken in batches until golden brown and crispy, about 4–5 minutes per side. Drain on paper towels.

Step 4

Prepare the sauce base for the pizza. In a small bowl, mix mayonnaise, gochujang, honey, garlic, and sesame oil. Spread the sauce evenly over the pizza crust. Sprinkle corn and edamame evenly over the crust. Top with mozzarella and cheddar cheese.

Step 5

Place the pizza on the preheated stone or baking sheet and bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove from the oven and garnish with optional toppings, green onions, sesame seeds or spicy mayo drizzle.

Step 6

In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, garlic, sesame oil, and ginger. Heat gently until well blended. Toss the fried chicken in the sauce until fully coated. Place chicken on the cooked pizza, slice, and serve.