Adjust rack to top position (top and middle positions for 4 servings); preheat oven to 475 degrees. Wash and dry produce.

Drizzle olive oil over a clean work surface. Remove pizza dough from packaging; place on oiled surface. Shape each piece into a ball. (TIP: Spray your hands with nonstick cooking spray to prevent sticking.) Evenly coat top of dough balls with a large drizzle of olive oil.

Cover with a clean kitchen towel; let rest at room temperature for 20 minutes.

While dough rests, halve sweet potato lengthwise, then slice into ¼-inch-thick half-moons. Halve, peel, and thinly slice onion. Finely chop cilantro leaves and stems.

Heat a drizzle of oil in a large, high-sided pan over medium-high heat. Add beef* and sweet potato; season with salt and pepper. Cook, breaking up meat into pieces, until beef is cooked through and sweet potato begins to soften, 6-8 minutes.

Remove from heat. Add bulgogi sauce and stir to evenly coat. Set aside until ready to assemble pizzas in Step 6.

Once dough has rested 20 minutes, line a baking sheet (2 baking sheets for 4 servings) with parchment paper. Carefully press and stretch each dough ball into a rough oval shape and place on one side of prepared sheet (you’ll have two dough ovals per sheet). TIP: If needed, use a rolling pin to help roll out dough.

Cover dough with a clean kitchen towel; let rest 15 minutes more. (This will make stretching the dough into a larger shape even easier!)

While dough rests, in a medium microwave-safe bowl, combine onion, vinegar, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt and pepper. Stir to combine.

Tightly cover with plastic wrap and microwave until pickled, 30-60 seconds. Set aside to pickle, stirring occasionally.

Once dough has rested 15 minutes, using oiled hands, press and stretch on sheet into larger oval shapes, about 10 inches long and 5-6 inches wide.

Evenly spread dough with BBQ sauce. Top with as much bulgogi beef and sweet potato as you like. Sprinkle mozzarella over top. Brush edges of dough with oil and sprinkle with sesame seeds.

Bake pizzas on top rack until crusts are golden brown and crisp, 14-18 minutes. (For 4 servings, bake on top and middle racks, swapping rack positions halfway through.)

Top pizzas with gochujang aioli, pickled onions (draining first), cilantro, and as many chili flakes as you like.

Slice pizzas as desired. Divide between plates and serve.