Japanese Milk Bread Pizza

Name: Japanese Milk Bread Pizza
Prep time: 25 min
Cook time: 1 h
Yield: 8
Cuisine: American,
Ingredients: 1/3 cup bread flour; 1/2 cup whole milk; 1/2 cup water; 3 cups bread flour; 2 tbsps nonfat dry milk; 3 tbsps granulated sugar; 2 1/4 tsps instant yeast; 1 tsp sea salt grinder finely ground; 2/3 cup whole milk; 1 egg; 4 tbsps unsalted butter, melted; 1 tbsp vegetable oil; 1 tbsp maple syrup; 8 oz hot soppressatta, finely chopped; 1/2 cup green onion, whites only, cut into 1/2-inch pieces; 8 oz shiitake mushrooms, stems removed and thinly sliced; 1 tsp garlic powder; 1/4 tsp black pepper ground; 3/4 cup Japanese sake; 1 1/2 cups shredded mozzarella cheese; Green onion, chopped, for garnish

Take everything you know about pizza and forget about it in this uniquely delicious masterpiece mashup of Japanese milk dough and pizza. Each addictive bite is a loaded with sweet, sour, and umami bites of heavenly milk bread crust, Japanese sake, crispy soppressatta, and te... Read More Read Less

25m

PREP TIME

1hr

COOK TIME

21

INGREDIENTS

Servings: 8

Ingredients

Tangzhong
1/3 cup bread flour
1/2 cup whole milk
1/2 cup water
Milk Bread Crust
3 cups bread flour
2 tablespoons nonfat dry milk
3 tablespoons granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon McCormick® Sea Salt Grinder, finely ground
2/3 cup whole milk
1 egg
4 tablespoons unsalted butter, melted
Pizza
1 tablespoon vegetable oil
1 tablespoon maple syrup
8 ounces hot soppressatta, finely chopped
1/2 cup green onion, whites only, cut into 1/2-inch pieces
8 ounces shiitake mushrooms, stems removed and thinly sliced
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Pure Ground Black Pepper
3/4 cup Japanese sake
1 1/2 cups shredded mozzarella cheese
Green onion, chopped, for garnish

KEY PRODUCTS

INSTRUCTIONS

1 For the Tangzhong, whisk all ingredients in small saucepan on medium heat. Cook, stirring constantly, until thickened, about 5 to 7 minutes. Transfer mixture to small bowl. Cool slightly and cover with plastic wrap, pressing plastic directly against surface. Cool 10 minutes.
2 Place Tangzhong and all ingredients for Milk Bread Crust in bowl of stand mixer fitted with dough hook attachment. Mix dough about 15 minutes until smooth and elastic. Transfer dough to lightly greased bowl. Cover. Let rest 60 to 90 minutes until risen and almost doubled in size.
3 Meanwhile, preheat oven to 425°F. To assemble the Pizza, line a half sheet pan (13x18-inches) with foil. Drizzle oil and syrup onto pan, brushing to coat bottom of pan. Set aside.
4 Heat large deep skillet on medium-high heat. Add soppressatta, cook and stir 5 minutes until crispy. Remove from pan with slotted spoon, reserving any oil in the skillet. Add green onion whites, shiitakes, garlic powder and black pepper. Cook and stir 5 minutes until softened. Stir in sake. Bring to boil; cook 5 minutes or until mixture is reduced by half. Return soppressatta to skillet, tossing to mix well. Set aside.
5 Once dough has rested and risen in size, gently deflate by poking with fingertips. Stretch into a large rectangle and place on prepared sheet pan, stretching to cover bottom of pan and pressing into edge of pan. Brush dough all over with the sake pan sauce. Sprinkle evenly with mozzarella and spoon soppressatta evenly over top. Scrape any remaining pan sauce from skillet and drizzle over pizza.
6 Bake 20 to 25 minutes or until crust is golden brown and cheese is melty. Let stand 5 minutes before slicing into squares to serve.