Miso Margherita Pizza Recipe

Yes, you heard us right! Miso on a pizza! Miso and Tomato are fantastic friends in the kitchen; they boost each other’s umami level in a gentle way; you won’t actually taste a miso flavour in this pizza you will only notice how rich the tomato sauce is. In this pizza, it is like you have added meat or anchovies to the pizza, only you haven’t; miso adds umami richness to tomato sauce in a vegan way. Clever? We think so!

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Miso Margherita Pizza

( 0 reviews )

Servings -4+

Author Bonnie Chung

Prep time

5 Min

Cook time

5 Min

Inactive time

20 Min

Total time

30 Min

Yes, you heard us right! Miso on a pizza! Miso and Tomato are fantastic friends in the kitchen; they boost each other’s umami level in a gentle way; you won’t actually taste a miso flavour in this pizza you will only notice how rich the tomato sauce is. In this pizza, it is like you have added meat or anchovies to the pizza, only you haven’t, miso adds umami richness to tomato sauce in a vegan way. Clever? We think so!

IngredientsUSMetric

For the Dough

• 300g Strong bread flour
• 200ml Lukewarm water
• 1 Tsp Instant yeast
• 1 Tsp Sea salt
• 1 Tbsp Olive oil

Sauce and Toppings

• 100ml Passata
• 1 tbsp Miso Tasty white miso paste
• 1 Garlic clove, crushed
• 150g Buffalo mozzarella
• Fresh Basil leaves

Instructions Fahrenheit Celsius

Dough making

1. Heat oven to 240C/fan 220C.
2. Put the flour into a big bowl, make a well in the centre of the flour.
3. In a jug, mix 200ml lukewarm water with yeast and oil.
4. Pour in the water into the flour bowl, bring together with a wooden spoon until you have a soft, fairly wet dough and add salt. Continue mixing until all ingredients starts to form together.
5. Turn the dough onto a lightly floured surface and knead for 5 mins until smooth.
6. Put the dough ball into a large dusted bowl and flour the top of it.
7. Cover with a tea towel, set aside and rest for 20-30 minutes.

Pizza ingredients making and toppings

1. To make the sauce, Mix the passata, miso paste, basil and crushed garlic together, then season to taste.
2. Knead out the pizza dough into 2 rounds of dough, about 25cm wide. Then lift onto 2 floured baking sheets.
3. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Spread the sauce over bases with the back of a spoon. Scatter with the mozzarella and tomatoes, drizzle with olive oil and season.
4. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat for the second pizza.

Notes

When resting the pizza dough, try to keep somewhere is warm and avoid window area.

You can add your own favourites toppings.

Copyright Miso Tasty 2022

homemade, children friendly, vegetarian, miso

lunch, dinner

Italian

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