Kimchi Pizza With Bacon Recipes

CREAMY KIMCHI BACON SPAGHETTI RECIPE BY TASTY

Creamy Kimchi Bacon Spaghetti Recipe by Tasty image

Kimchi is the secret ingredient you never knew your creamy pasta dishes were missing. It adds acidity to balance the heaviness of the cream and Parmesan, and a delightful burst of tangy flavor. Give it a try, you won't be sorry!

Provided by Matt Ciampa

Categories Dinner

Time 35m

Yield 2 servings

Number Of Ingredients 11

Ingredients

4 slices bacon
1 medium shallot
1 clove garlic
kosher salt, to taste
5 oz dried spathetti, or linguine
¼ cup kimchi, diced
2 tablespoons unsalted butter
1 cup heavy cream
½ cup grated parmesan cheese
2 tablespoons scallions, thinly sliced, for garnish
furikake, for garnish - optional

Steps:

Dice the bacon, mince the shallots, and grate the garlic on a microplane.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3-5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
Enjoy!

Nutrition Facts : Calories 915 calories, Carbohydrate 61 grams, Fat 71 grams, Fiber 3 grams, Protein 23 grams, Sugar 7 grams

TOFU KIMCHI PIZZA (REALLY)

Tofu Kimchi Pizza (Really) image

According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy.

Provided by Beanies mama

Categories Cheese

Time 2h15m

Yield 1 15 in pizza, 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup whole wheat flour
1 1/2 cups all-purpose flour
2 tablespoons flax seed meal
1 teaspoon salt
1/2 cup silken tofu
3 tablespoons olive oil
2 teaspoons active dry yeast
1/2 cup water, lukewarm
1 strip bacon, diced
1/2 cup cabbage kimchi, diced
1 green pepper, sliced
1 cup mozzarella cheese, shredded
1 green onion, sliced
1 tablespoon olive oil, for brushing

Steps:

Sift dry ingredients (flour through salt) and set aside.
Mix water and yeast and set aside for 5 min to proof.
When yeast starts to get bubbly, mix in oil and the dry ingredient.
Knead for about 10 minutes. The dough will be sticky.
Cover and let it rise 2 hours or until doubled.
Meanwhile, cook bacon and drain.
Saute kimchi 3-5 mintutes and mix with bacon.
When the dough is ready, roll it out on lightly floured surface.
Put the dough on a baking pan.
Brush with olive oil and layer kimchi, cheese, green onion, and pepper.
Preheat oven at 350 and let it rest for 30 minutes.
Bake for 15-18 minutes.

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