Recipes Japanese Pizza 5.0 (3,868) 1 Review "Think fried rice meets pizza," says Chicago chef Grant Achatz, who makes this crazy-fun dish for dinner with his kids. You can pick your toppings, he says, but the most important one is the Manchego cheese, which has a flavor profile that's similar to miso. By Grant Achatz Grant Achatz Instagram Chef Grant Achatz is one of the most awarded and recognized chefs in the world. Known for his innovative, emotional, and modernist style of cuisine, he has been named Best Chef in the United States by the James Beard Foundation, honored by Time Magazine as one of the 100 Most Influential People in the World, and has given talks and lectures on gastronomy and design at conferences and universities around the world. Food & Wine's Editorial Guidelines Updated on February 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 4 Ingredients 2 1/2 ounces shiitake mushrooms—stemmed, caps thinly sliced 2 tablespoons soy sauce 2 tablespoons canola oil 1/2 teaspoon toasted sesame oil 3 cups cooked sushi rice 5 ounces firm tofu, sliced 2 teaspoons unagi sauce (optional) 1/3 cup shelled edamame 5 ounces Manchego cheese, shredded (about 1 1/2 cups) 1/2 cup soy bean sprouts Kosher salt Togarashi and toasted white and black sesame seeds, for sprinkling 1 cup large bonito flakes 6 shiso leaves, thinly sliced 1/4 cup cilantro leaves Directions Preheat the oven to 375º. In a bowl, toss the mushrooms and soy sauce. Let stand for 5 minutes; drain. In a 9-inch ovenproof nonstick skillet, heat the oils. Press the rice into the skillet, about 1/4 inch thick. Cook over moderately high heat until the bottom is golden, 10 minutes. Top with the tofu in a single layer and drizzle with unagi sauce. Top with the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle with togarashi and sesame seeds. Transfer the skillet to the oven and bake on the top shelf for 15 minutes, until the top is golden. Slide the pizza onto a platter; top with the bonito, shiso and cilantro and serve. Notes Sweet-salty unagi sauce is available at Japanese markets. Suggested Pairing Citrusy Belgian-style wheat: Hitachino Nest White Ale. Rate it Print