📝 About This Recipe
This exquisite Wafu-style pizza bridges the gap between a rustic Italian trattoria and a bustling Tokyo izakaya. Succulent chicken thighs are glazed in a homemade ginger-soy reduction, then nestled atop a crust kissed with umami-rich sauce and melted mozzarella. Finished with the signature Japanese trio of shredded nori, scallions, and a creamy Kewpie mayo drizzle, this fusion masterpiece offers a perfect balance of sweet, salty, and savory notes.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (Store-bought or homemade, at room temperature)
- 1 tablespoon Cornmeal (For dusting the pizza stone or baking sheet)
Homemade Teriyaki Glaze
- 1/2 cup Soy Sauce (Low sodium preferred)
- 1/4 cup Mirin (Japanese sweet rice wine)
- 3 tablespoons Brown Sugar (Packed)
- 1 teaspoon Fresh Ginger (Finely grated)
- 1 clove Garlic (Minced)
Toppings
- 8 ounces Chicken Thighs (Boneless, skinless, cut into 1/2-inch bite-sized pieces)
- 1.5 cups Low-Moisture Mozzarella (Freshly shredded)
- 1/4 cup Red Onion (Paper-thinly sliced)
- 1/2 cup Shiitake Mushrooms (Sliced, stems removed)
The Wafu Finish
- 2 tablespoons Kewpie Mayonnaise (In a squeeze bottle)
- 2 pieces Scallions (Thinly sliced on a bias)
- 1 sheet Nori (Seaweed) (Cut into very fine slivers with scissors)
- 1 teaspoon Toasted Sesame Seeds (White or black)
👨🍳 Instructions
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1
Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C). Allow at least 30 minutes for the stone to become screaming hot.
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2
In a small saucepan over medium heat, combine the soy sauce, mirin, brown sugar, ginger, and garlic. Simmer for 8-10 minutes until the liquid reduces by half and becomes a syrupy glaze.
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3
Heat a small skillet over medium-high heat with a teaspoon of oil. Sear the chicken pieces until golden brown and just cooked through (about 4-5 minutes).
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4
Toss the cooked chicken with 2 tablespoons of the prepared teriyaki glaze in a small bowl. Set the remaining glaze aside to use as the pizza sauce.
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5
On a piece of parchment paper lightly dusted with cornmeal, stretch or roll your pizza dough into a 12-inch circle. Aim for a thinner center and a slightly thicker rim.
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6
Spread approximately 3 tablespoons of the remaining teriyaki glaze over the dough in a thin, even layer, leaving a 1-inch border for the crust.
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7
Distribute half of the shredded mozzarella evenly over the sauce. This acts as 'glue' for the toppings.
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8
Scatter the glazed chicken, sliced red onions, and shiitake mushrooms across the pizza. Cover with the remaining mozzarella.
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9
Carefully slide the parchment paper with the pizza onto the preheated stone or baking sheet in the oven.
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10
Bake for 10-12 minutes, or until the cheese is bubbly and slightly browned and the crust is crisp and golden.
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11
Remove the pizza from the oven. While still hot, drizzle the Kewpie mayonnaise in a zig-zag pattern or a spiral across the top.
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12
Finish by garnishing generously with the sliced scallions, toasted sesame seeds, and the fine slivers of nori seaweed.
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13
Let the pizza rest for 2 minutes to allow the flavors to meld, then slice and serve immediately while the nori is still crisp.
💡 Chef's Tips
Always use room temperature dough; cold dough will spring back and prevent you from getting that perfect thin crust. If the teriyaki glaze becomes too thick, whisk in a teaspoon of water to reach a spreadable consistency. Don't skip the Kewpie mayo—it has a unique eggy richness and MSG punch that standard American mayo lacks. For the best nori texture, add it at the very last second so the steam from the pizza doesn't make it chewy too quickly. If you like heat, add a few shakes of Shichimi Togarashi (Japanese 7-spice) at the end.
🍽️ Serving Suggestions
Pair with a crisp, cold Japanese Lager or a dry Riesling to cut through the sweet glaze. Serve alongside a simple Sunomono (Japanese cucumber salad) for a refreshing palate cleanser. A side of steamed edamame with sea salt makes for a perfect izakaya-style appetizer. For an extra umami boost, serve with a small dish of pickled ginger on the side.