What do you do when you’re having friends over for lunch and you’ve already hosted two dinner parties earlier in the week? You work with what you have. And, be okay with that.

I was pleasantly surprised that my throw-together lunch was actually pretty amazing. I had marinated bulgogi and kimchi already on my hands, as well as some staples in the fridge. Somehow, in whatever moment I was in, turning it all into a pizza just sounded like a great idea. I knew bulgogi and kimchi worked in taco form, but could it go Italian? Yes, apparently it can.

I learned from my Food Network hero, Ina Garten, that grilling pizza is a fun and great idea. Prep for lunch involved cooking the bulgogi, caramelizing some onions, and chopping everything into pizza-topping form. Store-bought pizza dough and marinara made life easier for me.

When our friends arrived, we all assembled the pizzas together and heated them up on the grill. Here’s how I did it, but the possibilities are endless for where you can go with this pizza.

Korean Barbeque Pizza

Whole wheat pizza dough
2 cups grated, mozzarella cheese
1 cup bulgogi, cooked
1 cup good marinara
1/2 cup chopped, spicy kimchi
1 large heirloom tomato
Caramelized onions, from 1 large onion

Prepare the dough by rolling it out on floured cutting board and divide it into four pieces. Roll each piece to about a 1/2 inch thickness and in whatever shape you desire. Mine turned out like elephant ears!

Heat the grill and when it’s hot, cook the dough for one minute on each side.

Top the pizzas however you want. I layered it this way: Marinara, kimchi, bulgogi, mozzarella, tomato, and more mozzarella.

Put the pizzas back on the grill for about 5 minutes covered. You know they’re ready when the cheese is melted and the dough is crisp.