Japanese-style Margherita Pizza

Ingredients

While the original Italian Pizza Margherita features a thin crust and traditional Italian ingredients, this Japanese adaptation incorporates elements of Japanese cuisine. The crust is slightly thicker and fluffier, and the toppings include Japanese ingredients such as miso, shiitake mushrooms, and wasabi-infused cheese. We alse have the original recipe for Pizza Margherita, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 3/4 cup (180ml) warm water 3/4 cup (180ml) warm water
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1/4 cup (60g) tomato sauce 1/4 cup (60g) tomato sauce
• 1/2 cup (60g) shredded mozzarella cheese 1/2 cup (60g) shredded mozzarella cheese
• 4-5 shiitake mushrooms, thinly sliced 4-5 shiitake mushrooms, thinly sliced
• 1 tablespoon (15g) white miso paste 1 tablespoon (15g) white miso paste
• 1/2 teaspoon (2g) wasabi paste 1/2 teaspoon (2g) wasabi paste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 280 kcal / 1170 kJ
• Fat: 10g (Saturated Fat: 4g)
• Carbohydrates: 38g (Sugar: 2g)
• Protein: 9g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water and olive oil. Mix until a dough forms.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
3. 3.
   Preheat the oven to 220°C (425°F). Punch down the dough and divide it into two equal portions. Roll out each portion into a round pizza crust.
4. 4.
   Spread tomato sauce evenly over the crusts, leaving a small border around the edges. Sprinkle shredded mozzarella cheese over the sauce.
5. 5.
   In a small bowl, mix the miso paste and wasabi paste together. Spread the miso-wasabi mixture over the cheese.
6. 6.
   Arrange the sliced shiitake mushrooms on top of the pizza. Bake in the preheated oven for 12-15 minutes or until the crust is golden and the cheese is melted and bubbly.
7. 7.
   Remove from the oven and garnish with fresh basil leaves. Slice and serve hot.

Treat your ingredients with care...

• Miso paste — Use white miso paste for a milder flavor. Adjust the amount according to your taste preference.
• Wasabi paste — Add more or less wasabi paste depending on your desired level of spiciness.
• Shiitake mushrooms — Make sure to thinly slice the mushrooms to ensure even cooking and distribution of flavors.
• Fresh basil leaves — Tear the basil leaves just before garnishing to release their aromatic oils.
• Tomato sauce — Opt for a high-quality tomato sauce or make your own for the best flavor.

Tips & Tricks

• For a crispier crust, pre-bake the pizza crust for a few minutes before adding the toppings.
• Experiment with different Japanese cheeses like mizithra or yama-wasabi cheese for a unique twist.
• Add a drizzle of soy sauce or ponzu sauce over the pizza before serving for an extra burst of umami.
• Customize the toppings by adding other Japanese ingredients such as nori flakes, bonito flakes, or pickled ginger.
• Serve the pizza with a side of Japanese mayo or spicy mayo for dipping.

Serving advice

Serve the Japanese-style Margherita Pizza hot, straight from the oven. Cut it into slices and enjoy it as a main course or as a delightful appetizer for sharing.

Presentation advice

Garnish the pizza with fresh basil leaves and a sprinkle of sesame seeds for an attractive presentation. The vibrant colors of the miso, mushrooms, and basil will make the pizza visually appealing.