teriyaki pizza

Teriyaki Pizza

Published on 22/03/2017 | In By
    • Prep Time
    • Minutes
    • Yield
    • 2030
    • One 20cm × 30cm pizza

Teriyaki Pizza (照り焼きピザ)

teriyaki pizza2

Teriyaki is actually a cooking technique, although most people are familiar with it as the name of a sauce nowadays. Teriyaki uses mirin and soy sauce to make the ingredients shiny as much as to give the flavour. Italian people might disagree with this recipe, but it’s too late. There are many “Japanese style” pizzas and pastas in Japan. We import so many food ideas from outside of Japan, and then modify them to Japanese tastes. Well, of course we like and enjoy the original food as much as the modified one!

Avocado is fairly recent to Japan, but it became so popular in such a short time that we can easily to get it in supermarkets now.

One reason for its success is that avocado goes with soy sauce very well. When I first heard of California roll, I thought “what a silly idea!” At that time sushi was still a very traditional Japanese food using very traditional Japanese ingredients and fish. Nowadays there are many kind of sushi. Therefore this time is for pizza!

If you are not a fan of mayonnaise you can use mozzarella cheese the same as any other pizza, but mayonnaise works really well in this teriyaki pizza.

Ingredients

  • < For Pizza dough >
  • 250 g flour for bread
  • 4 g dry yeast
  • 1 tsp salt
  • A pinch of sugar
  • 150- 200 ml warm water
  • 2 tbs olive oil
  • < Teriyaki sauce for pizza >
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp mirin
  • 1 tbsp sugar
  • 1 tbsp mayonnaise
  • < Topping >
  • 1 chicken breast (about 120g)
  • 1 onion
  • 1/2 avocado
  • 5 shiso leaves or 1 green part of spring onion
  • 1/2 nori seaweed, if desired
  • 1 tbsp mayonnaise for finishing, if desired

Instructions

  1. < Pizza dough > Mix the dry yeast, warm water (about 30 degrees), and a pinch of sugar. Leave 10 minutes.
  2. Put the flour, salt, olive oil, and the yeast with water into a large bowl. Mix well by hand, then knead until the surface becomes smooth. Cover the bowl with a wet towel or cling film. Leave it in a warm place to ferment for about 1 hour.
  3. < Teriyaki sauce > < Pizza sauce > Combine the soy sauce, mirin, and sugar in a small pan, and slowly bring to the boil with medium low heat. Simmer until it has thickened, turn off the heat and let it cool down slightly. Add the mayonnaise, and mix well. Set aside.
  4. < Topping > Slice the onion thinly, and sprinkle with a pinch of salt. Leave it a few minutes. Squeeze out the moisture. Slice the chicken into a 5 mm slices, then cut 3cm pieces. Cut the avocado to the same size as the chicken. Cut the nori seaweed into thin long stick shapes. If you want you can put the mayonnaise into a plastic bag with the corner cut off, and pipe it like cream.
  5. Place the pizza dough on a work surface, then "spread" it to the thickness you want. Spread the sauce on it, the chicken and avocado, then "pipe" the mayonnaise.
  6. Bake the pizza in a preheated 230 degree oven for about 10-15 minutes. Take it out from the oven and serve sprinkled with nori seaweed.