This recipe for Pizza Hotteok is my spin on the Korean snack food. It's a yeasted pancake filled with savoury pepperoni, cheese, and tomato sauce.
What is hotteok?
Traditionally, hotteok is a Korean round pancake snack made with a yeasted dough and contains a sweet filling.
I've done a Matcha Hotteok where I've flavoured the dough with green tea.
When my kids asked to make pizza pockets for them, I thought it would be great to take that hotteok dough and stuff it with some savoury pizza ingredients.
Why this recipe works
Think of these as easy-to-make, perfectly round pizza pockets.
These Pizza Hotteok are super portable, which make them great for lunches, picnics, or car rides.
They're made with minimal ingredients, and you can choose what you put inside of them.
Ingredients you'll need
For the dough, you'll need:
- all-purpose flour: regular flour will work; if you prefer a chewier texture, you can use bread flour
- glutinous rice flour: is different than rice flour; adds a little chewy texture
- tapioca starch: adds smoothness to the dough
- warm water
- active dry yeast: acts as the leavener
- granulated sugar: adds a little sweetness to counterbalance all the saltiness in the filling
For the filling:
- pepperoni: diced; you could choose to do slices, but I find that diced makes the filling a little more even
- mozzarella cheese: shredded; or any shredded cheese that you like
- tomato sauce: you can use a prepared tomato sauce, or pasata/tomato puree and flavour it with some spices such as oregano, basil, and garlic powder
How to make it
Make the dough:
In a bowl, combine the warm water, sugar and yeast and give it a stir; let the yeast activate and become foamy.
Add the all-purpose flour, glutinous rice flour, tapioca starch into a stand mixer bowl fitted with dough hook attachment.
Pour in the activated yeast mixture into the dry ingredients, add in the salt, and 1 tablespoon oil and knead until smooth and ehiny.
Note: this dough will feel a bit tacky, but will become smooth and elastic with kneading.
Transfer the dough to a lightly oiled bowl and cover with a cloth. Leave it to rest in a warm location.
Once the dough has doubled in size, divide into 6 equal portions.
Roll out the dough into a round disc.
In the centre, fill with 2 teaspoon tomato sauce, shredded cheese, and diced pepperoni. Note: Be careful not to get any sauce on the outer edges of the dough.
Gather up the edges of the dough and pinch to seal.
Place seam side down and repeat with the remainder.
Cover with plastic wrap/cloth and let it rise until puffy, about 20-30 minutes.
Heat up a flat top griddle or frying pan over medium heat.
Lightly grease with 1 teaspoon of oil.
Add the hotteok to the griddle and press down gently with a spatula to flatten.
Cook for about 4-5 minutes per side, until lightly golden in colour.
How to serve & store
Serve the Pizza Hotteok fresh and warm off the griddle.
You can also enjoy them at room temperature.
Try dipping them in a marinara sauce with fresh basil.
Store the leftovers in an airtight container in the fridge for up to 5 days.
Reheat the hotteok in the microwave or in an ungreased frying pan, until warmed through and the cheese melts.
Expert tips & FAQs
Tip: Keep the filling/sauce in the centre of the dough. Try not to get any sauce/filling on the edges of the dough so that it will be easier to seal.
Can I double the recipe?
Yes, you can easily double the recipe to make 12.
Can I use a different filling?
Absolutely, you use whatever ingredients you like.
Can I bake these?
Yes, you can bake the hotteok, however, they will puff up like buns rather than be like a flat pancake.
For a baked version, try these homemade Pizza Pockets.
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If you try this recipe, let me know -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 120 ml whole milk warm
- 15 g granulated cane sugar
- 3 g active dry yeast
- 150 g all-purpose flour plus additional if the dough is a little feels too sticky
- 15 g glutinous rice flour
- 15 g tapioca starch
- 2 g sea salt
- 20 ml avocado oil divided or vegetable oil
- 80 g pepperoni diced
- 80 g mozzarella cheese shredded
- 60 ml tomato sauce/pasata
Make the dough:
- In a bowl, combine the warm milk, sugar and yeast and give it a stir; let the yeast activate and become foamy.
- Add the all-purpose flour, glutinous rice flour, tapioca starch into a stand mixer bowl fitted with dough hook attachment.
- Pour in the activated yeast mixture into the dry ingredients, add salt, 1 tablespoon (15ml) oil and knead until smooth and shiny.
- Transfer the dough to a lightly oiled bowl and cover with a cloth. Leave it to rest in a warm location.
- Once the dough has doubled in size, divide into 6 equal portions.
- Roll out the dough in to a round disc.
- In the centre, fill with 2 teaspoon tomato sauce, shredded cheese, and diced pepperoni. Tip: try not to get any sauce on edges of the dough or it will be difficult to seal.
- Note: you can add more cheese or pepperoni depending on your taste. Try not to overstuff the hotteok or it may explode.
- Gather up the edges of the dough and pinch to seal.
- Place seam side down and repeat with the remainder.
- Cover with plastic wrap/cloth and let it rise until slightly puffy, about 20-30 minutes.
- Heat up a flat top griddle or frying pan over medium heat.
- Lightly grease with 1 teaspoon (5ml) of oil.
- Add the hotteok to the griddle and press down gently with a spatula to flatten.
- Cook for about 4-5 minutes per side, until lightly golden in colour.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.