Japanese Pizza

Serving Size: 4
Total Time:

"Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso.


  • 2.5 Ounce shiitake mushrooms—stemmed, caps thinly sliced
  • 6 shiso leaves, thinly sliced
  • 1 cup large bonito flakes
  • toasted white and black sesame seeds, for sprinkling
  • togarashi, for sprinkling
  • kosher salt
  • 0.5 cup soy bean sprout
  • 5 Ounce Manchego cheese, shredded (about 1 1/2 cups)
  • 0.33 cup shelled edamame
  • 2 tsp unagi sauce (optional)
  • 5 Ounce firm tofu, sliced
  • 3 cup cooked sushi rice
  • 0.5 tsp toasted sesame oil
  • 2 Tbsp canola oil
  • 2 Tbsp soy sauce
  • 0.25 cup cilantro leaf


  1. Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for 5 minutes; drain.
  2. In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the tofu in a single layer and drizzle with unagi sauce. Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with togarashi and sesame seeds.
  3. Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve.

Notes: Sweet-salty unagi sauce is available at Japanese markets.

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Recipe Credit: Grant Achatz
Image Credit: Christina Holmes