- 1/4 cup Obento Mirin Seasoning
- 500 grams flour
- 340ml (grams) water
- 1 teaspoon dried yeast, 1 teaspoon salt.
- White Miso paste (preferably with Dashi)
- One brown onion
- 30gram butter
- Prawns (raw or cooked)
- Obento Sake
- Shimeji Mushrooms
- Blue cheese
- Mozzarella cheese
- Obento soy sauce
- 1 clove garlic
- Mix flour with the salt. This will give you about 7 standard pizzas which will feed a hungry family of four easily. Heat water in microwave to luke warm and mix yeast into water. Put all in mixer with dough hook and set going. Light your wood pizza oven.
- Turn the dough onto a work surface and knead a little to ensure good consistency. If you really want good dough keep kneading for up to 10 minutes but usually the dough is fine straight from mixer. Cut the dough into roughly 200 gram portions and shape into ball. Place on a floured surface and cover with a clean kitchen towel in a draft free area.
- Peel and slice the onion in half and cut into thin slices. Add to a pan with butter and mirin and cook till caramelised. Because of the sugar in mirin it can be easy to burn if cooked too quickly so if you don't want to hover over the pot, better to cook slower.
- Marinate the prawns in Sake, garlic and a few drops of soy sauce. If using raw prawns I slice in half to make thinner to cook quicker.
- After the dough has risen for 1 1/2 hrs, the pizza oven should be up to temperature so get a dough ball, place on floured working surface (or straight on whatever you load the pizza into the oven). Working from middle out, press you finger tips into the dough and work around, keeping a lip on the edge. You want to keep the basic shape of the dough ball. Depending how big you want you pizza or how thick you like you dough you can stretch the dough by holding one edge and work your way around the circumference using the weight of the dough to stretch. I usually aim for about 200mm diameter. The key step before you go further is to ensure you can slide the dough around on the board before you start loading the toppings..
- Spread some miso paste on the dough. You only need a thin covering which is roughly two teaspoons worth. However, you can adjust the amount to your taste. If your miso has dried out or is difficult to spread, add a little mirin.
- Sprinkle the caramelised onion followed by mozzarella cheese. Add the prawns, the Shimeji mushrooms and crumble blue cheese on top. How much blue cheese you add is up to you but it really goes well.
- Cook in your oven which should take about 2 minutes if at the right temperature. Once cooked, garnish with some micro greens (mustard is good) or herbs of your choice. Serve with a side of Miso soup and fresh salad.
- Tip: If you buy Miso paste with added Dashi it gives a nicer flavour and also makes creating miso soup very easy as you just add water and heat. Either follow the packet instructions or heat the amount of water you want, then add miso a teaspoon at a time until you get to the taste you require. Miso soup as a side is highly recommended to complement the pizza. You can add tofu, wakame to the soup to make it more interesting.
- Tip: This pizza might sound crazy but it really is delicious and have tested it on multiple people with great success. Usually we just make one of these pizzas and make a variety of other pizzas with more standard toppings to make a meal but this is of course up to you. One onion will only make enough for one pizza, possibly two.
- If you don't have a pizza oven the basic recipe will work fine in a standard oven or gas fired pizza oven but for sure a wood fired oven will give the best results and cook the quickest.
- Tip: Instead of stretching the dough you can just press your finger tips into the dough ball to flatten. This will make basic focaccia style thick pizza with whatever topping you want which is great for snacks, lunches, picnics etc.
Product used in recipe
- Obento - Mirin Seasoning
- Obento - Sushi & Sashimi Soy Sauce
- Obento - Cooking Sake