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Pep Up Your Pizza Night

June 26, 2020


Delectable pizza creations from Top Chef alumni Leah Cohen

Leah Cohen is the chef and owner of Pig & Khao restaurant, located on New York City’s Lower East Side. The Chef is well known for blending authentic Southeast Asian flavors with classical western technique. Try your hand at her pizza-inspired dishes made with new HORMEL® Pepperoni Cup N’ Crisp.

Detroit-Style Pizza with Red Curry Tomato Sauce, Pepperoni and Thai Basil

  • Total Time

    30 minutes
  • Serves

  • 3 tablespoons olive oil
  • 1 pound frozen pizza dough, thawed
  • 1 pound low moisture mozzarella cheese, cut into cubes
  • 1 (6-ounce) package HORMEL® Cup N’ Crisp pepperoni
  • 1 1/2 cups red curry pizza sauce (recipe follows)
  • Thai basil, as desired
  • Curry Tomato Sauce
  • 1 onion, minced
  • 1/3 cup red curry paste
  • 2 tablespoons minced garlic
  • 1/4 cup extra virgin olive oil
  • 1 (28-ounce) can peeled whole plum tomatoes
  • 1/2 cup coconut milk
  • 1 tablespoon palm sugar or brown sugar
  • 1 tablespoon salt
  • 1 tablespoon white vinegar


Heat oven to 500°F. Position oven rack on the bottom of oven. Spread olive oil in Detroit-style pizza pan or 9×13-inch baking pan. Stretch pizza dough in pan, covering entire pan corner to corner. Top with cheese and half the pepperoni. Spoon sauce in three horizontal lines on top of pizza. Top with remaining pepperoni.

Bake 10 to 15 minutes or until dough is golden brown and cheese is crispy. Remove from oven and sprinkle with Thai basil. Cool slightly. Remove from pan using spatula. Cut into squares to serve. Serves 6.

Red Curry Tomato Sauce

In saucepan over medium heat, cook onion, curry paste and garlic in olive oil 5 to 7 minutes, stirring constantly. Add remaining ingredients; cook over medium-low heat 1 hour. Adjust salt, if needed.

Kimchi Pancake Pizza

  • Total Time

    30 minutes
  • Serves

  • 1/2 cup flour
  • 1/4 cup cornstarch
  • 1/4 cup rice flour
  • 2 tablespoons thinly sliced green onion
  • 1/2 teaspoon Korean chili flakes
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup chopped kimchi
  • 4 tablespoons canola oil, divided
  • 1 cup HORMEL® Cup N’ Crisp pepperoni
  • 1/2 cup low-moisture shredded mozzarella cheese
  • Bias sliced green onion, for garnish


Heat oven to broil. Place baking rack in sheet pan.

In bowl, whisk together, flour, cornstarch, rice flour, green onion, chili flakes, salt, water and kimchi.

In large nonstick skillet over medium heat, add 1 tablespoon oil. Add half the batter to skillet; spread evenly. Cook 4 minutes or until the bottom is crispy. Turn the pancake over and add 1 tablespoon oil to skillet allowing the oil to get underneath the pancake. Cook 4 minutes longer. Turn and cook 2 minutes. Turn once again and cook 2 minutes longer making sure pancake is crispy, but not burned. Remove from skillet and place on oven rack. Repeat with remaining batter and oil.

Spread pepperoni and cheese over each pancake. Broil 1 to 2 minutes or until cheese is melted and golden brown. Garnish with green onion. Cut each pancake pizza into 6 pieces. Serves 6.

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