I don’t know what it is about us Japanese and mayonnaise – we love it the way Americans love ketchup. The fixation usually starts with a squeeze of ever-so-tasty Kewpie mayonnaise on okonomiyaki or takoyaki (octopus “dumplings”), and escalates to baking mayonnaise-drenched seafood in a little toaster oven (since not that many people in Japan own a regular oven) as in Volcanoes and Dynamites. Some take the addiction a bit further and create a mayonnaise-based pizza, which is exactly what I did the other night for dinner.
When I describe this pizza to my friends, they often look at me like I have completely lost it. They think putting a layer of mayonnaise in place of tomato sauce is purely a violation of every pizza rules ever written. But I am confident that they will change their mind as soon as they bite into the slightly tangy and perfectly luscious pie. Bubbling mayo that oozes out of the pizza will give you a new found respect for the ordinary egg, vinegar, and oil condiment.
No recipe is needed for this pizza. Simply smear the dough with a thin (or thick, if you dare) layer of your favorite mayonnaise. Put the sliced bacon (about 2 slices), chopped scallion, diced onion, shrimps (defrost if frozen), and a sprinkle of freshly grated Parmesan cheese on top, and bake it in a 375 degree F oven for about 20 minutes, or until the cheese becomes golden. We used the store-bought whole-wheat dough, and made a regular, pepperoni, onion, crushed olive, and tomato sauce pizza on the other side.
Why not step out of the pizza comfort zone and give this bizarre but surprisingly delicious version a try for dinner tonight? 🙂