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Gyoza Wrapper Pizza
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1
Prepare a frying pan and line the bottom evenly with gyoza wrappers. With a standard frying pan about 24 cm across the base, one 25-sheet pack makes 2 pizzas.
Gyoza wrappers 25 sheets (1 pack, regular size)
0:46
~3 min
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Steps
Ingredients
1
Prepare a frying pan and line the bottom evenly with gyoza wrappers. With a standard frying pan about 24 cm across the base, one 25-sheet pack makes 2 pizzas.
Gyoza wrappers 25 sheets (1 pack, regular size)
0:46
~3 min
2
Make the quick pizza sauce. Add grated garlic to 3 tablespoons of ketchup.
1:14
~1 min
3
Add the herb-blended Crazy Salt and 1 tablespoon of olive oil, then stir together.
1:24
~1 min
4
Add Tabasco and a little soy sauce as secret ingredients to tighten up the flavor.
1:51
~1 min
5
Spread the finished pizza sauce evenly over the gyoza wrappers lining the pan.
2:08
~2 min
6
For the second pizza, spread mentaiko mayo instead for a different flavor. Once the sauce is spread, scatter cheese over it.
2:16
~2 min
7
Cut the fillings. Peel the onion and slice it thin, remove the stems from the cherry tomatoes and quarter them, and cut off the soil-covered part of the mushrooms before slicing them thin, stem end included.
2:38
~5 min
8
Add the prosciutto, and slice the sausage thin on the diagonal before arranging it on top. On the mentaiko mayo pizza, add shimeji mushrooms and bacon.
3:41
~3 min
9
Pile plenty of cheese over the fillings, then top with dried parsley and shredded nori.
4:30
~2 min
10
Place over heat, and as soon as it warms up, turn the heat to low and leave it for 10 minutes.
5:07
~10 min
11
After 10 minutes, once it has finished cooking, remove it from the pan and cut it.
5:22
~2 min
12
To finish, drizzle olive oil over the top for aroma. If it tastes like something is missing, add a dash of Tabasco.
6:04
~1 min
1
Step 1
Prepare a frying pan and line the bottom evenly with gyoza wrappers. With a standard frying pan about 24 cm across the base, one 25-sheet pack makes 2 pizzas.
Gyoza wrappers
25 sheets (1 pack, regular size)
2
Step 2
Make the quick pizza sauce. Add grated garlic to 3 tablespoons of ketchup.
Ketchup
3 tablespoons
Garlic
to taste
3
Step 3
Add the herb-blended Crazy Salt and 1 tablespoon of olive oil, then stir together.
Crazy Salt
to taste
Olive oil
1 tablespoon
4
Step 4
Add Tabasco and a little soy sauce as secret ingredients to tighten up the flavor.
Tabasco
to taste
Soy sauce
a little
5
Step 5
Spread the finished pizza sauce evenly over the gyoza wrappers lining the pan.
Gyoza wrappers
25 sheets (1 pack, regular size)
Ketchup
3 tablespoons
Garlic
to taste
Crazy Salt
to taste
Olive oil
1 tablespoon
Tabasco
to taste
Soy sauce
a little
6
Step 6
For the second pizza, spread mentaiko mayo instead for a different flavor. Once the sauce is spread, scatter cheese over it.
Gyoza wrappers
25 sheets (1 pack, regular size)
Mentaiko mayonnaise
to taste
Pizza cheese
to taste
7
Step 7
Cut the fillings. Peel the onion and slice it thin, remove the stems from the cherry tomatoes and quarter them, and cut off the soil-covered part of the mushrooms before slicing them thin, stem end included.
Onion
to taste
Cherry tomatoes
to taste
Mushrooms
to taste
8
Step 8
Add the prosciutto, and slice the sausage thin on the diagonal before arranging it on top. On the mentaiko mayo pizza, add shimeji mushrooms and bacon.
Prosciutto
to taste
Sausage
to taste
Shimeji mushrooms
to taste
Bacon
to taste
9
Step 9
Pile plenty of cheese over the fillings, then top with dried parsley and shredded nori.
Pizza cheese
to taste
Dried parsley
as desired
Shredded nori
as desired
12
Step 12
To finish, drizzle olive oil over the top for aroma. If it tastes like something is missing, add a dash of Tabasco.
Olive oil
1 tablespoon
Tabasco
to taste
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Gyoza Wrapper Pizza — cook along with the video