THE DOUGH was flour, yeast, water, salt and :
You don’t need much, just 1/2 mm to cover the dough. It will turn “golden” and delicious. Really !
CHEESE (just a little “pizza cheese”)
And after baking ;
SHICHIMI TOGARASHI (Japanese 7 spice mix)
Nuka (rice bran) in the bread dough is my invention, but that type of combination on a mayonnaise pizza is common in Japan. The first time I was told “mayo pizza” I was not interested, especially with potato.
But I ate a bit and… YEAH ! YUMMY !
Of course, no relation with the pizza of Napoli. Don’t compare, it’s another animal (it’s vegetarian here, actually). And, you should try it.
1 pizza (25 cm) :
Cal 507.2 F25.9g C61.7g P11.9g