Japanese Pizza

Good on its own 

Japanese curry has double lives.

It is an adaptation from my usual Italian tomato base pizza. I am a Japanese curry addict and whatever I can’t finish goes to my  pizza. And no, it doesn’t taste disgusting at all. This is one glam curry transforming itself to another glam pizza.

Makes 1 big pizza

Ingredients :

Pizza base –

1 Tbsp fine sugar

2 tsp dry yeast

225 g bread flour

1/8 tsp salt

150 ml water

4 Tbsp olive oil

( flour for dusting )

topping :

leftover Japanese curry

5 slices of ham

Pizza cheese

Pineapple slices ( 1 cup )

Method :

Combine the dry ingredients for the base.

Combine  the rest of the ingredients for the pizza base. Mix until ingredients come together. Transfer to a bread machine and set to dough cycle.

When the dough is fermented and double in bulk, flatten out the dough on a floured worktop.

Transfer the dough to a pizza pan. I use a pan with ventilation holes for a crispy base.

Spread Japanese curry on the  base.

Arrange the ham. Top with cheese.

Top with the pineapple. ( Pineapple goes last so that it will not get soggy and ‘lift off’ the cheese from the base )

Bake the pizza in a preheated oven at 240C for 12 minutes or until the cheese is brown.

Portion the pizza into 8  wedges and return the pizza to the pan.

Serve off the ‘holey’ pan on an elevated rack. This helps the base remain crispy.