Korean BBQ Mushroom Tokyo-Style Pizza

Chef Ryan Wiebe

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Cuisine

Pizza

Category

Main Course

This Korean BBQ Mushroom Tokyo-Style Pizza turns a ball of Neapolitan-style dough and a handful of mushrooms into a blistered, savory-sweet pie. Tokyo-style pizza is known for Neapolitan-style puffy, char-bubbled rim, a thin, crisp center, a pinch of sea salt and restrained toppings, all baked at around 900°F. As Food & Wine reports, the Tokyo pizzaiolos behind the style are now bringing it stateside, with sold-out New York pop-ups and US locations on the way. 

We’re borrowing that less-is-more approach and adding our own spin: mushrooms marinated in soy sauce and Spiceology Korean BBQ Seasoning, a lightly seasoned crushed tomato sauce, sliced garlic and green onions, finished under the broiler for caramelized edges because not everyone has an oven that can reach 900 degrees. Top it with chili oil and bean sprouts, and consider this your new go-to mushroom pizza night recipe. 

Korean BBQ Mushroom Tokyo-Style Pizza Recipe

Ingredients

    Korean BBQ Mushrooms

    • 4 oz cremini mushrooms (about 1.5 cups sliced), or portobello, shiitake or oyster
    • 1.5 Tbsp soy sauce
    • 1 Tbsp Spiceology Korean BBQ Seasoning

    Sauce

    • ¼ cup crushed tomatoes
    • 1 tsp Spiceology Korean BBQ Seasoning

    Pizza

    • 2 balls Neapolitan-style pizza dough (about 250 g each), proofed (store bough or homemade)
    • semolina or all-purpose flour, for dusting
    • 2 garlic cloves, thinly sliced
    • 2 green onions, cut into 1-inch pieces
    • 1 cup shredded low-moisture mozzarella

    Garnish (Optional)

    • 2 tsp chili oil
    • ½ cup bean sprouts

    Directions

    1. Preheat. Set a pizza steel or stone on the upper-middle rack, about 6–8 inches below the broiler, and preheat the oven to 525°F for at least 45 minutes to 1 hour. If your dough is refrigerated, set it on the counter, covered, now so it comes to room temperature.

    2. Marinate the mushrooms. Slice the mushrooms about ⅛ inch thick and toss with the soy sauce and 1 Tbsp Spiceology Korean BBQ Seasoning. Let sit 10–15 minutes while the oven heats, then drain off any pooled liquid so the center of the pizza doesn't go soggy.

    3. Make the sauce. Stir 1 tsp Spiceology Korean BBQ Seasoning into the crushed tomatoes.

    4. Shape the dough. On a lightly floured surface, press one dough ball from the center outward with your fingertips, leaving a ¾-inch rim untouched, then stretch it to 10–11 inches. Skip the rolling pin — that untouched rim is what puffs into an airy, blistered crust. Move it to a peel dusted with semolina or flour.

    5. Top it. Scatter half the garlic over the base, spoon on 2 Tbsp of the sauce in small dots, then add half the mushrooms, half the green onions and ½ cup mozzarella, keeping the rim bare. Give the peel a shake to make sure the pizza slides freely.

    6. Bake and broil. Slide the pizza onto the steel or stone and bake 5–7 minutes, until the crust is puffed and golden and the bottom is spotted brown. Switch to broil for the final 1–2 minutes, watching closely, until the cheese bubbles and the rim chars in spots.

    7. Finish. Transfer to a wire rack and rest 1–2 minutes. Drizzle with chili oil and top with bean sprouts, if using, then slice and serve. Switch the oven back to 525°F, let the steel reheat 5–10 minutes, and repeat with the second pizza
    Recipe Products
    Blend

    Korean BBQ Seasoning

    Key Ingredients

    Gochugaru Korean Chili Flake, Sesame Seed, Sesame Seed, Tamari Soy Granules, Maple Sugar