Bulgogi pizza can get heavy fast, so this version keeps the shortcut simple and puts the attention on the toppings. Start with a 13.8 oz refrigerated pizza crust from Walmart, cook the beef before it goes on the pizza, and keep the sauce and cheese light enough that the crust can still crisp. The finished pizza is savory, a little sweet, properly cheesy, and finished with gochujang mayo, scallion, sesame, and roasted seaweed.
Why Store-Bought Pizza Dough Works Here
The dough is doing one job here: giving all that beef, cheese, onion, and mushroom a crisp base. A short prebake helps a refrigerated crust hold up under the toppings instead of going soft in the center. For the Pillsbury Classic 13.8 oz crust, I use 400°F (200°C) and give it an 8-minute head start; if you buy a different refrigerated dough, let the package directions take priority.
Easy Korean Bulgogi Pizza with Store-Bought Pizza Dough
A weeknight-friendly bulgogi pizza with crisp store-bought crust, browned beef, mozzarella, onion, mushrooms, and a cool gochujang-mayo finish. Allergens: wheat, milk, egg, soy, and sesame.
Cook the beef before it goes on the pizza, keep raw and cooked ingredients separate, and refrigerate leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 391 g (13.8 oz / 1 can) refrigerated pizza crust, such as Pillsbury Classic Pizza Crust from Walmart
- 225 g (8 oz) thinly sliced beef ribeye or sirloin
- 30 ml (2 tbsp) soy sauce
- 12 g (1 tbsp) brown sugar
- 5 ml (1 tsp) toasted sesame oil
- 5 g (1 clove) garlic, finely minced
- 1 g (about 1/4 tsp) ground black pepper
- 15 ml (1 tbsp) neutral cooking oil
- 45 ml (3 tbsp) pizza sauce or mild Korean BBQ sauce
- 170 g (6 oz / about 1 1/2 cups) low-moisture mozzarella, shredded
- 60 g (2.1 oz / about 1/2 medium) onion, thinly sliced
- 70 g (2.5 oz / about 1 cup) mushrooms, thinly sliced
- 30 g (2 tbsp) mayonnaise, preferably Kewpie-style
- 5 g (1 tsp) gochujang
- 5 ml (1 tsp) water, for thinning the drizzle
- 10 g (about 2 tbsp) sliced green onion
- 3 g (1 tsp) toasted sesame seeds
- Shredded roasted seaweed or chili threads, optional
Step-by-Step Instructions
Step 1: Heat the oven and prepare the dough: Heat the oven to 200°C (400°F). Lightly grease a large baking sheet or pizza pan. Unroll the refrigerated pizza dough and gently press it into roughly a 30 cm (12-inch) round or a medium rectangle. Do not stretch it paper-thin.
Step 2: Marinate the bulgogi: Combine the beef, soy sauce, brown sugar, sesame oil, garlic, and black pepper. Toss well and let it stand for 10 minutes while the oven heats.
Step 3: Cook the beef: Heat the neutral oil in a wide skillet over medium-high heat. Add the marinated beef in a single layer and cook for 3–4 minutes, stirring once or twice, until browned and cooked through. Transfer to a plate and discard excess liquid from the pan.
Step 4: Prebake the crust: Bake the plain pizza crust for 8 minutes. This matches the Pillsbury Classic Pizza Crust method and helps the center stay firm under the bulgogi. If your dough package gives different directions, follow the package instead.
Step 5: Add the toppings: Remove the crust from the oven. Spread the pizza sauce or mild Korean BBQ sauce in a thin layer, leaving a small border. Add about two-thirds of the mozzarella, then the cooked bulgogi, onion, mushrooms, and the remaining cheese.
Step 6: Finish baking: Return the pizza to the oven and bake for 6–10 minutes, until the cheese is bubbling and the crust edges are golden brown. Rotate the pan once if your oven browns unevenly.
Step 7: Make the creamy gochujang drizzle: Stir the mayonnaise, gochujang, and water until smooth. For a milder pizza, use only half the gochujang.
Step 8: Garnish and serve: Rest the pizza for 2–3 minutes, then drizzle with the gochujang mayo. Finish with green onion, sesame seeds, and optional shredded seaweed or chili threads. Slice and serve hot.
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💡 A Few Useful Swaps
- No beef? Thinly sliced chicken thigh works well, and well-pressed firm tofu is a good meatless option.
- Want it sweeter? Swap the pizza sauce for a mild Korean BBQ sauce.
- Not into mushrooms? Leave them off or use thinly sliced bell pepper instead.
- Cooking for someone spice-shy? Finish their slices with plain mayo and keep the gochujang mayo on the side.
🍽️ What Goes Well With It
- If you are leaning into the comfort-food side, serve it with oven-baked Korean corn cheese.
- For something lighter, Korean smacked cucumber salad cuts through the cheese and sweet bulgogi nicely.
❓ Frequently Asked Questions (FAQ)
Q: Can I use Great Value refrigerated pizza crust?
Yes. A 13.8 oz refrigerated crust is a convenient substitute. If its package directions differ from Pillsbury’s, use the time and temperature printed on that package.
Q: Do I have to prebake the crust?
For the Pillsbury Classic Pizza Crust used as the reference here, prebaking helps the base stay firm under the beef and cheese. It is especially useful when the toppings contain moisture.
Q: Can I make the bulgogi ahead?
Yes. Cook and cool the beef, refrigerate it in a covered container, and assemble the pizza the next day.
Q: Can I make this less spicy?
Yes. Use plain mayonnaise or reduce the gochujang in the drizzle to 1/2 teaspoon.
Serving Tip: Give the pizza 2–3 minutes out of the oven before you drizzle it. The cheese settles, the slices cut more cleanly, and the gochujang mayo stays creamy instead of melting straight into the topping.
🏷️ Recipe Keywords & Dietary Tags: #KoreanBulgogiPizza #StoreBoughtPizzaDough #WalmartPizzaDough #KoreanPizza #EasyKoreanDinner #BulgogiRecipe
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