Korean Corn-Cheese Stuffed Crust Bulgogi Pizza Step-by-step instructions

Before you start

Before you start, make sure the pizza dough is at room temperature for at least 30 minutes so it's easy to stretch. If using frozen corn, thaw it and pat it dry. Preheat your oven to 475°F (245°C) with a cast-iron skillet or pizza stone inside.

Have all your ingredients measured and ready: the corn-cheese filling mixed, the bulgogi beef sliced, and the scallions chopped. This recipe comes together quickly once the oven is hot, so being organized is key.

Instructions

Prep and Stuff the Crust

1. 1Prepare the Corn-Cheese Filling
   In a medium bowl, combine the sweet corn kernels, Kewpie mayonnaise, and shredded mozzarella. Mix until the corn is evenly coated and the mixture holds together. Set aside.
   Look for The filling should be creamy and slightly sticky, with corn and cheese evenly distributed.
   Tip If using frozen corn, pat it dry with paper towels to avoid excess moisture.
2. 2Shape the Dough and Stuff the Crust
   On a lightly floured surface, roll the pizza dough into a 12-inch round. Sprinkle the corn-cheese mixture along the outer edge, leaving a 1-inch border. Fold the edge over the filling and press to seal, creating a stuffed crust. Transfer the dough to a cast-iron skillet or pizza stone.
   Look for The stuffed crust should be sealed tightly, with no filling leaking out.
   Tip Use your fingers to crimp the edge like a traditional stuffed crust for a secure seal.

At this stage, you should have a 12-inch round of dough with a thick, sealed rim filled with the corn-cheese mixture. The filling should be evenly distributed and the edges should be tightly crimped. The dough should be pliable and not tearing. The corn-cheese mixture should look creamy and well combined, with no dry spots. This is the foundation of the pizza, so take your time to ensure a secure seal.

Top and Bake

3. 3Top with Bulgogi Beef
   Arrange the bulgogi beef evenly over the surface of the pizza, leaving the stuffed crust exposed. Press the beef gently into the dough so it adheres.
   Look for The beef should cover the pizza in a single, even layer.
   Tip If the beef slices are large, cut them into smaller pieces for even cooking.
4. 4Bake the Pizza
   Preheat the oven to 475°F (245°C). Place the pizza in the oven and bake for 12-15 minutes, until the crust is golden brown and the cheese is blistered and bubbly. The beef should be cooked through and reach an internal temperature of 145°F (63°C). Let it rest for 3 minutes before slicing.
   Look for The crust should be puffed and golden, with cheese bubbling and spots of char on the beef.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Rotate the pizza halfway through baking for even browning.

The pizza should be topped with a single layer of bulgogi beef, leaving the stuffed crust exposed. As it bakes, you'll see the crust puff up and turn golden, the cheese in the filling bubble and blister, and the beef sizzle and caramelize.

The aroma will be a mix of toasting dough, sweet corn, and savory beef. Check that the beef reaches 145°F (63°C) and the crust is evenly browned before moving on.

Finish and Serve

5. 5Torch the Crust and Garnish
   Remove the pizza from the oven. If desired, use a kitchen torch to caramelize the stuffed crust edges until they are blistered and golden. Sprinkle the sliced scallions over the hot pizza.
   Look for The crust edges should have charred spots and the scallions should be bright green.
   Tip Torch the crust in a sweeping motion to avoid burning one spot.
6. 6Rest and Slice
   Let the pizza rest for 5 minutes before slicing. This allows the cheese to set slightly and prevents the filling from oozing out. Slice and serve hot.
   Look for The cheese should be molten but not runny, and the crust should hold its shape when sliced.
   Tip Use a sharp pizza cutter or chef's knife for clean slices.

After torching (if using), the crust edges should have charred, blistered spots that look almost caramelized. The scallions should be bright green and fresh. The pizza should be resting on a cutting board, and when you slice it, the cheese should stretch and the filling should be molten but not runny. The final product should look glossy, golden, and irresistible.

Common mistakes

One common mistake is overfilling the crust, which can cause the filling to leak out during baking. Use a generous but manageable amount—about 1 cup of filling total. Another pitfall is not sealing the crust properly; press the dough firmly to create a tight seal.

Also, avoid using too much flour when rolling the dough, as excess flour can make the crust dry and tough. Finally, don't skip the resting time after baking—slicing too soon can cause the cheese to run out and the crust to deflate.

How to tell it’s done

The pizza is done when the crust is deep golden brown and puffed, and the cheese in the filling is visibly blistered and bubbly. The bulgogi beef should be cooked through, with an internal temperature of at least 145°F (63°C). The edges of the stuffed crust should be firm to the touch and slightly charred in spots.

If you're using a torch, the crust should have a caramelized, glossy sheen. Let the pizza rest for 5 minutes before slicing to allow the cheese to set slightly, which makes for cleaner slices and a better eating experience.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest