Okonomiyaki Pizza

Name: Okonomiyaki Pizza
Prep time: 34 min
Cook time: 24 min
Total time: 58 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 lb (454 g) pizza dough, at room temperature, divided into 2 equal balls; 2 tbsp (16 g) all-purpose flour or semolina, for dusting the work surface and peel; 1 tbsp (15 ml) olive oil; 6 slices (6 oz) (170 g) thin-sliced bacon, cut crosswise into 1-inch (2.5 cm) pieces; 3 tbsp (45 ml) okonomiyaki sauce, for the base layer; 1½ cups (170 g) low-moisture mozzarella, coarsely shredded; 3 cups (240 g) green cabbage, very thinly shredded, core removed; 4 whole (60 g) scallions, thinly sliced, whites and greens kept separate; 1 whole (50 g) large egg, lightly beaten; 2 tbsp (16 g) all-purpose flour; ¼ tsp (1½ g) kosher salt; 3 tbsp (45 ml) okonomiyaki sauce, for drizzling; 4 tbsp (56 g) Japanese mayonnaise (such as Kewpie), in a squeeze bottle or zip bag with a corner snipped; 1 cup, lightly packed (5 g) bonito flakes (katsuobushi); 1 tsp (1 g) aonori (green seaweed flakes) (optional); 2 tbsp (20 g) beni shoga (red pickled ginger), drained and roughly chopped (optional)

From the MyKitchenBank Kitchen

Crisp-edged pizza crust topped with a savory egg-bound cabbage and scallion layer, smoky bacon and melty mozzarella, then finished like Osaka's famous pancake with tangy-sweet okonomiyaki sauce, Japanese mayo and dancing bonito flakes.

Prep: 34 min
Cook: 24 min
Wait: 25 min
Total: 1 hr 23 min
Makes: 2 thin-crust 11-12-inch (28-30 cm) pizzas (8 slices)

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Ingredients

4 servings

For the pizzas
1 lb (454 g) pizza dough, at room temperature, divided into 2 equal balls
2 tbsp (16 g) all-purpose flour or semolina, for dusting the work surface and peel
1 tbsp (15 ml) olive oil
6 slices (6 oz) (170 g) thin-sliced bacon, cut crosswise into 1-inch (2.5 cm) pieces
3 tbsp (45 ml) okonomiyaki sauce, for the base layer
1½ cups (170 g) low-moisture mozzarella, coarsely shredded
For the cabbage topping
3 cups (240 g) green cabbage, very thinly shredded, core removed
4 whole (60 g) scallions, thinly sliced, whites and greens kept separate
1 whole (50 g) large egg, lightly beaten
2 tbsp (16 g) all-purpose flour
¼ tsp (1.5 g) kosher salt
To finish
3 tbsp (45 ml) okonomiyaki sauce, for drizzling
4 tbsp (56 g) Japanese mayonnaise (such as Kewpie), in a squeeze bottle or zip bag with a corner snipped
1 cup, lightly packed (5 g) bonito flakes (katsuobushi)
1 tsp (1 g) aonori (green seaweed flakes) (optional)
2 tbsp (20 g) beni shoga (red pickled ginger), drained and roughly chopped (optional)

Equipment (8)

Pizza stone, baking steel or heavy rimmed baking sheet (about 13×18 inches / 33×46 cm)
Pizza peel or a rimless baking sheet for transferring
Large skillet (10-12 inch / 25-30 cm)
Large mixing bowl
Sharp chef's knife and cutting board
Pizza cutter
Instant-read thermometer
Pastry brush

Steps

Before you start

Take the pizza dough out of the fridge 45 minutes before baking so it relaxes and stretches without snapping back.
Place a pizza stone, baking steel or an upside-down heavy rimmed baking sheet on the upper-middle oven rack and preheat to 500°F (260°C) for a full 45 minutes in total. You will prep while it heats.
Shred the cabbage as thinly as you can (about 1/8 inch / 3 mm); thick pieces stay raw and crunchy instead of wilting and browning.
Do not salt or mix the cabbage topping until you are ready to assemble each pizza, or it will release water and make the crust soggy.

1
Rest dough, heat ovenOven 500°F / 260°C
- Set the dough balls on a lightly floured surface (use a little of the dusting flour), cover with a clean towel and leave at room temperature.
- Place a pizza stone, baking steel or upside-down heavy baking sheet on the upper-middle rack and preheat the oven to 500°F (260°C).
- It needs 45 minutes in total; the next three steps take about 20 minutes, so the oven keeps heating while you work.
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Ready when: Dough balls feel soft and slightly puffy, and the oven has been at 500°F (260°C) for at least 45 minutes before the first pizza goes in
Tip: A surface that is not fully preheated is the number one cause of a pale, floppy crust.
2
Partly cook bacon
- Put the bacon pieces in a cold 10-12 inch (25-30 cm) skillet over medium heat.
- Cook, stirring occasionally, for 5-6 minutes until the fat has rendered and the edges are just starting to color but the pieces are still pliable.
- Transfer to a paper-towel-lined plate and blot the tops.
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Ready when: Fat is translucent and rendered, edges lightly golden, pieces still bend rather than snap
Tip: The bacon finishes crisping in the oven, so pulling it early prevents burnt, brittle bits.
3
Prep the vegetables
- Shred the cabbage very thinly and place it in a large bowl.
- Slice the scallions, keeping the white and light-green parts in one pile and the dark-green tops in another for garnish.
- Shred the mozzarella.
- Beat the egg in a small bowl.
- Do not combine anything yet.
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Ready when: Cabbage shreds are thin and floppy, about 1/8 inch (3 mm) wide
4
Stretch first dough
- Dust a peel or rimless baking sheet generously with flour or semolina.
- On a floured counter, press one dough ball into a disc, then stretch with your knuckles and fingertips into an 11-12 inch (28-30 cm) round about 1/8 inch (3 mm) thick, leaving a slightly thicker rim.
- Transfer to the dusted peel and brush the rim lightly with about 1/2 tablespoon olive oil.
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Ready when: Dough is an even round with no thin spots or holes and slides freely when the peel is shaken
Tip: If the dough springs back, cover it and rest it 5 minutes, then try again.
5
Assemble first pizza
- In the large bowl, toss half the cabbage (about 120 g / 1.5 cups) with half the scallion whites, half the beaten egg (about 2 tablespoons), 1 tablespoon flour and 1/8 teaspoon salt until the shreds are lightly coated in a sticky batter.
- Spread 1.5 tablespoons of the base okonomiyaki sauce over the dough, leaving a 1/2-inch (1.25 cm) border.
- Scatter 85 g (3/4 cup) mozzarella, then pile the cabbage mixture in an even thin layer, and top with half the bacon.
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Ready when: Cabbage is lightly coated in a sticky batter and sits in an even thin layer
Tip: Work quickly once the salt is added so the cabbage does not weep onto the dough.
6
Bake first pizzaOven 500°F / 260°C
- Shake the peel to make sure the pizza slides, then slide it onto the preheated stone in the 500°F (260°C) oven.
- Bake 8-10 minutes until the crust is deep golden and the cabbage edges are browned and crisp-tipped.
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Ready when: Crust is deep golden, cheese is bubbling, cabbage tips are browned, and the center reads at least 160°F (71°C) on an instant-read thermometer
Tip: Rotate the pizza halfway through if your oven has hot spots.
7
Assemble second pizzaOven 500°F / 260°C
- While the first pizza bakes, you can stretch the second dough ball as in step 4 and brush its rim with the remaining olive oil.
- Once the first pizza is out, toss the remaining cabbage, scallion whites, egg, 1 tablespoon flour and 1/8 teaspoon salt together.
- Top the second dough with 1.5 tablespoons base sauce, the remaining mozzarella, the cabbage mixture and the remaining bacon, then slide it onto the stone and bake 8-10 minutes.
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Ready when: Second pizza is loaded in the oven with the same layers as the first
Tip: Mix the second batch of topping only now; salted cabbage left sitting will turn watery.
8
Finish first pizza
- Move the first baked pizza to a cutting board.
- Drizzle with 1.5 tablespoons okonomiyaki sauce, then zigzag 2 tablespoons Japanese mayo over the top.
- Scatter with half the bonito flakes, half the dark-green scallion tops, and, if using, half the aonori and half the beni shoga.
- Cut into 4 slices while the second pizza bakes.
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Ready when: Pizza is striped with sauce and mayo and the bonito flakes sway from the rising steam
Tip: Add the bonito last so it stays light and ruffled rather than soggy.
9
Bake, finish second pizzaOven 500°F / 260°C
- Let the second pizza finish baking, about 6 more minutes, until browned as the first one was.
- Transfer to the board and finish with the remaining okonomiyaki sauce, mayo, bonito flakes, scallion greens, and the aonori and beni shoga if using.
- Slice into 4 pieces and serve immediately.
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Ready when: Crust is deep golden, cabbage tips browned, center at least 160°F (71°C)

Good to know

Tips

Keep the cabbage layer thin; piling it thickly leaves the underside steamed and the center raw.
Use a squeeze bottle or snipped zip bag for the mayo so you get fine, even stripes.
Slide the pizza onto the stone with a confident jerk of the peel; hesitating lets the sauce soak the dough and stick.
Bake one pizza at a time so the stone stays at full heat and the crust crisps.

Make ahead

Shred the cabbage, slice the scallions, shred the mozzarella and partly cook the bacon up to 1 day ahead and refrigerate separately in airtight containers. Do not mix the egg, flour and salt into the cabbage until assembling.

Storage & reheating

Best eaten right away. Refrigerate leftover slices without bonito flakes in an airtight container up to 3 days. Reheat in a 400°F (200°C) oven or a covered skillet over medium heat for 5-8 minutes, then add fresh mayo and bonito. Freezing is not recommended.

Substitutions

okonomiyaki sauce → 2 parts tonkatsu sauce mixed with 1 part ketchup. Approximates the sweet-tangy flavor if you cannot find okonomiyaki sauce.
Japanese mayonnaise (such as Kewpie) → regular mayonnaise plus a pinch of sugar and a squeeze of lemon. Slightly less rich, but similar tang.
thin-sliced bacon → thinly sliced pork belly or cooked shrimp. Cook pork belly as for the bacon; add shrimp raw, chopped, since they cook in the oven.
green cabbage → napa cabbage. Releases more water, so squeeze shredded leaves in a towel before mixing.