KBBQ Samgyeopsal Pizza with Grilled Kimchi

1 Stonefire artisan flatbread
¼ cup Korean BBQ sauce hot & spicy (for chicken & pork) ,plus more for the flatbread
1 strip of samgyeopsal (pork belly) (about 1/2 inch thick)
½ cup kimchi
2 tsp vegetable oil (for cooking)
2 large handfuls baby arugula
2 garlic cloves (minced)
3 button mushrooms (sliced)
¼ of a small red onion (sliced thinly)
¼ cup pineapple tidbits
½ cup mix of shredded mozzarella and cheddar cheese

Slice the samgyeopsal in small bite sized pieces and place in a bowl. Pour in the KBBQ sauce and marinate in the fridge for at least 2 hours, preferably overnight for more flavour.
Preheat the oven to 400°F.
In a bowl, cut the kimchi with kitchen scissors into smaller pieces. Heat a small skillet over medium high heat and add the vegetable oil. Stir fry the kimchi for about 3 mins. Set aside in a bowl.
Using the same skillet (do not add oil as the fat from the samgyeopsal will produce oil), cook the samgyeopsal for a few minutes until one side is slightly browned and a little crispy. Flip, and cook, until both sides are crispy and cooked through.
Place the flatbread on a lined baking tray. Spread the KBBQ sauce on the flatbread evenly. Add on the cheeses, minced garlic, baby arugula, mushrooms, red onion, pineapple, samgyeopsal, and kimchi. Top with more cheese at the end.
Bake in the oven for 10-13 minutes, until the cheese is melted and mushrooms are cooked through. Enjoy!