I cannot help but make this pizza at least once a week. We’re hooked. I’m aware that the pairing of harissa, kimchi and cream cheese might sound a wee bit out there, but for the love of pizza pie, trust me: I’ve had hardcore, nonvegan pizza lovers tell me this one truly is a pizza-force to be reckoned with. —CS
SERVES 2 TO 4, DEPENDING ON APPETITE
2 generous tbsp (50 g) harissa paste, or to taste
1 recipe Garlic and Herb Pizza Dough, after refrigeration and ready for toppings
½–¾ cup (120–180 g) vegan cream cheese
1 cup (192 g) drained, thinly chopped vegan kimchi
Optional garnishes to be added prebaking: cherry tomatoes, thinly sliced red onion or shallot rings
Optional garnishes to be added post-baking: thinly sliced scallion, chopped fresh chives, drizzle of toasted sesame oil or sesame seeds
Preheat the oven to 475°F (246°C).
Spread a thin layer of harissa all over the dough, all the way to the edges. Don’t be too generous thickness-wise unless your mouth likes it that way: it’s not marinara you’re working with.
Spread the cream cheese on top, again, all over the dough. Sprinkle the kimchi all over the dough. Don’t be too heavy-handed, as you want the dough to cook well and not be soggy. Add your prebaking garnishes, if using.
Bake for 16 to 18 minutes or until golden brown, and let it stand a couple of minutes before serving. Add your post-baking garnishes, if using.
*SEE PHOTO INSERT