TRADITIONAL JAPANESE RECIPE: In Japan you'll find out that Pizza with Mayo is actually a thing. It's sold everywhere, from convenient stores, with those packaged lame pizzas to restaurants. Yes, they really put Mayo on pizza. But Tuna and Corn Pizza isn't as bad as you think. It sounds strange to people outside Japan, but it is quite good.
To make the best Tuna and Corn Pizza you should use Japanese mayonnaise. The Mayonnaise will simply replace the tomato sauce. Japanese Mayo is tangier than its American counterpart, Japanese mayonnaise works as salad dressing, and goes well with tuna, similar to the taste of tuna salad.
This Tuna and Corn Pizza recipe is worth a try. You won't regret it.
Skill Level:  |
Time: 3 Hours |
Price:  |
Serves: 2 People |
Ingredients:
| Conversions |
Directions:
01 - In a stand mixer bowl armed with a dough hook, combine Yeast, Sugar and Water and let sit there for 5 minutes.
02 - After about 5 minutes add Flour, Salt and Olive Oil, and knead at medium speed for 15 minutes.
03 - Transfer the Dough to a medium bowl, cover with cling film, and let rise for 1 hour or until it has doubled.
04 - Preheat oven to 250C / 480F.
05 - Deflate the Dough with a couple of hit, cut into two parts, and roll into balls.
06 - Transfer the two Dough balls to 2 separate bowls, cover with cling film and let them rest for 30 minutes.
07 - Roll out one Dough ball into a disk of about 30cm / 12in of diameter.
08 - Place the Dough on a baking dish.
09 - Spread half of the Mayo and half of the Cheese on the Dough. Also put Asparagus, Onion, Tuna, and Corn over the Cheese.
10 - Bake for about 10-15 minutes ( repeat for a second pizza ).
Notes:
- After STEP 07 you could poke the Dough with a fork across all the surface of the disk to reduce bubbles.
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| Written by: Uncut Recipes | Disclaimer |
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