📝 About This Recipe
This exquisite Wafu-style pizza bridges the gap between a rustic Italian trattoria and the comforting flavors of a Japanese summer festival. Golden kernels of sweet corn are paired with a savory Miso-Bechamel base, then finished with crispy shredded Nori for a deep, oceanic umami punch. It is a sophisticated yet playful exploration of textures—creamy, crunchy, and chewy—that redefines what fusion pizza can be.
🥗 Ingredients
The Dough
- 1 pound Pizza Dough (high-quality store-bought or homemade, at room temperature)
- 2 tablespoons Semolina flour (for dusting the pizza peel)
Miso-Bechamel Sauce
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk (warmed)
- 1 tablespoon White miso paste (Shiro miso for a milder, sweeter profile)
- 1 clove Garlic (grated into a paste)
The Toppings
- 1.5 cups Sweet corn kernels (freshly shucked or high-quality frozen)
- 1.5 cups Low-moisture Mozzarella (freshly shredded)
- 1/4 cup Parmesan cheese (finely grated)
- 2 pieces Scallions (thinly sliced on a bias)
The Nori Finish
- 2 sheets Roasted Nori sheets (shredded into thin strips using kitchen shears)
- 2 tablespoons Kewpie Mayonnaise (for drizzling)
- 1/2 teaspoon Shichimi Togarashi (Japanese seven-spice for a gentle heat)
👨🍳 Instructions
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1
Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes to ensure a crisp bottom crust.
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2
Prepare the Miso-Bechamel: In a small saucepan over medium heat, melt the butter until foaming. Whisk in the flour and cook for 1-2 minutes without browning to create a blond roux.
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3
Slowly pour in the warm milk while whisking constantly to prevent lumps. Continue to cook until the sauce thickens enough to coat the back of a spoon.
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4
Remove the sauce from heat. Whisk in the white miso paste and grated garlic until completely smooth. Set aside to cool slightly.
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5
If using fresh corn, quickly sauté the kernels in a dry pan over high heat for 2-3 minutes until they get a slight char; this enhances the smoky sweetness.
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6
On a lightly floured surface, stretch your pizza dough into a 12-inch circle. Aim for a thinner center and a slightly thicker rim (cornicione).
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7
Dust a pizza peel with semolina flour and carefully transfer the stretched dough onto it. Shake the peel slightly to ensure the dough doesn't stick.
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8
Spread an even layer of the Miso-Bechamel over the dough, leaving a 1-inch border around the edges.
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9
Distribute the shredded mozzarella and parmesan evenly over the sauce, followed by a generous scattering of the sweet corn kernels.
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10
Carefully slide the pizza onto the preheated stone in the oven. Bake for 10-12 minutes, or until the crust is charred and the cheese is bubbling and golden.
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11
Remove the pizza from the oven and let it rest for 2 minutes. This prevents the toppings from sliding when you cut it.
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12
Drizzle the Kewpie mayonnaise in a zig-zag pattern across the pizza. Top with a mountain of shredded nori strips and a sprinkle of scallions.
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13
Finish with a dusting of Shichimi Togarashi for a pop of color and a hint of spice. Slice and serve immediately while the nori is still crisp.
💡 Chef's Tips
Use high-quality Shiro (white) miso for the sauce; red miso is too salty and will overpower the delicate sweetness of the corn. Always add the nori at the very last second before serving; the steam from the pizza will make the seaweed soft if it sits too long. If you don't have a pizza stone, use an inverted baking sheet preheated in the lower third of your oven. For an extra umami boost, add a few drops of truffle oil or toasted sesame oil to the bechamel sauce before spreading. Make sure your dough is at room temperature for at least 2 hours before stretching to prevent it from snapping back.
🍽️ Serving Suggestions
Pair with a crisp, chilled Junmai Ginjo Sake to complement the umami of the miso. A cold Japanese Lager like Sapporo or Asahi provides a refreshing contrast to the creamy bechamel. Serve alongside a simple Sunomono (cucumber salad) to cut through the richness of the cheese. For a non-alcoholic pairing, a cold-brewed Sencha green tea works beautifully. A light Arugula salad with a ginger-soy vinaigrette makes for a perfect side dish.