Japanese Style Pizza (Japanese Recipes)

[bholus10]

Prep Time: 2 - 3 hours | Cook Time: 30 minutes - 1 hour | Serves: 2
Lunch » Pizza » Japanese

Ingredients:

Dough

2 cups of Flour
salt to taste
1/4 ounce package of Yeast
3/4 cup of warm Water (100 F)

Sauce

2 Tbsp of Olive Oil
1/2 pint of Milk
1/2 pint of Heavy Cream
chicken base to taste (about 1 1/2 Tbsp)
1 can of Minced Clams
3 - 5 cloves of Garlic
1/4 cup of Onion
Parmeasean Cheese (1/2 cup to taste)
flour (about 1/4 of a cup)
water (about 1/2 a cup)

Toppings:

If you've ever ordered a pizza in Japan, you may notice that several of their toppings are a bit different than what many of us are accustomed to - tuna, creamed corn, eggplant, bamboo shoots, nori, asparagus, potatoes, green onion, and vaious seafood are just a few. As far as sauces, there's the standard red [COLOR=#2B65B0 ! important]sauce[/COLOR], white sauce, mayonaise, and squid ink.

I won't get too abstract today, just a mushroom seafood pizza with white sauce. I figure you can experiment on your own once you learn the basics.

I used:
Mushrooms
Shrimp
Artificial Crabmeat
Avocado

Similar Threads:

• How To Make Sushi (Japanese Recipes)
• Gyoza (Japanese Dumplings) (Japanese Recipes)
• Okonomiyaki aka Japanese Pizza (Japanese Recipes)
• Panko Crusted Ahi Tuna with Coconut-Cilantro Rice (Japanese Recipes)
• Sesame Crusted Yellowfin Cobb Salad (Japanese Recipes)

[bholus10]

Step 1: Mix the water and yeast together until yeast is dissolved. Mix the flour and salt together then add the water. Ball up and knead for about 12 minutes (for detailed instructions on kneading look at the dough part for the Gyoza). Once it's kneaded, ball it up and smooth it out; you don't want any major creases or cracks in it - all the gas from the yeast will escape and it won't rise properly.

[bholus10]

Step 2:

Place the dough in a lightly-oiled bowl, and set on a preheated stove for about an hour and a half. It has risen when it doubles in size and you can poke your finger in it and the indentation stays.

Take the dough and lightly dust flour on it. Put it on a warm surface, place a bowl over the top of it, and let it finish rising (bout 30 - 45 minutes.

[bholus10]

Step 3:

Saute the garlic and onion in the olive oil. Add the milk, cream, base, and clams. Heat until just about to boil, add the parmisean [COLOR=#2B65B0 ! important]cheese[/COLOR] and lower heat. Thicken it up by taking a little bit of flour and mixing with some water until its about the consistency of blood. - slowly add this to the sauce, stirring constantly until it gets to the desired thickness - about the thickness of watered down mashed potatoes.

[bholus10]

Step 4:

Preparing the Toppings

Mushrooms: Season the Shitake mushrooms in simmering chicken stock for 30 minutes. Let cool and slice.

Shrimp: Place in boiling water for 3 to 5 minutes. Cool, and then peel the shell off. You can also ****erfly them if you want.

Artificial Crabmeat: Break into bitesized pieces.

Avocado: Slice into segments.