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FOUR FLAVOR PIZZA INSPIRED BY KOUFUKU GRAFFITI

cook:

1 h 30 min

Picture for Four Flavor Pizza inspired by Koufuku Graffiti

518,310 views   Inspired by Gourmet Girl Graffiti, this unique pizza offers four distinct flavors on a single crust, creating a delicious variety for any pizza lover. Each quadrant celebrates a different taste profile: the savory richness of yakiniku beef, the creamy and comforting ham-and-pasta gratin, the earthy bite of salami and mushrooms, and the fresh flavors of seafood with shishito peppers. This pizza is perfect for sharing and showcases an adventurous mix of Japanese and Western ingredients.

4 servings

US

original

metric

INGREDIENTS

DIRECTIONS

INGREDIENTS

Dough:

Dough:

bread flour

500 g bread flour

sugar

25 g sugar

kosher salt

10 g kosher salt

instant dry yeast

2 tsp instant dry yeast

cold water

300 g cold water

olive oil

15 ml olive oil

White Sauce:

White Sauce:

butter

¾ cup butter

flour

¾ cup flour

milk

3 cups milk

Kosher salt and black pepper to taste

Kosher salt and black pepper to taste

Yakiniku Sauce:

Yakiniku Sauce:

soy sauce

3 tbsp soy sauce

sake

2 tbsp sake

mirin

2 tbsp mirin

sugar

1 tsp sugar

lemon juice

1 tsp lemon juice

garlic, finely grated

1 clove garlic, finely grated

fresh ginger, finely grated

1 tsp fresh ginger, finely grated

Toppings:

For Yakiniku Quadrant:

For Yakiniku Quadrant:

short rib, thinly sliced and cooked

¼ lb short rib, thinly sliced and cooked

yakiniku sauce

½ cup yakiniku sauce

For Gratin Quadrant:

For Gratin Quadrant:

cooked penne pasta

½ cup cooked penne pasta

canned corn

¼ cup canned corn

ham, thinly sliced

¼ cup ham, thinly sliced

For Salami and Mushroom Quadrant:

For Salami and Mushroom Quadrant:

mushrooms, sliced and sautéed

¼ cup mushrooms, sliced and sautéed

salami, thinly sliced and quartered

¼ cup salami, thinly sliced and quartered

For Seafood Quadrant:

For Seafood Quadrant:

shishito peppers, sliced thinly

¼ cup shishito peppers, sliced thinly

squid, sliced into rings

¼ cup squid, sliced into rings

Additional Ingredients:

string cheese (for stuffed crust)

10 sticks string cheese (for stuffed crust)

low moisture mozzarella cheese, shredded

1 cup low moisture mozzarella cheese, shredded

Dried chili strands, for garnish

Dried chili strands, for garnish

TOOLS

Measuring cups and spoons

Food processor

Medium mixing bowl

Rolling pin

Pastry brush

Pizza stone or pizza steel

Pizza peel (or baking sheet lined with parchment if needed)

Sharp knife

Cutting board

Saucepan

Whisk

Silicone spatula or wooden spoon

Small bowls for organizing toppings

DIRECTIONS

1.

Prepare the Dough:

2.

In a food processor, combine bread flour, sugar, salt, and yeast.

3.

Stream in cold water and olive oil until the dough forms a ball.

4.

Knead dough on a floured surface for 5-10 minutes until smooth.

5.

Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.

6.

Make the White Sauce:

7.

In a saucepan, melt butter and whisk in flour. Cook until it turns golden.

8.

Gradually whisk in milk, stirring constantly to prevent lumps.

9.

Season with salt and pepper to taste. Set aside.

10.

Make the Yakiniku Sauce:

11.

Combine soy sauce, sake, mirin, sugar, and lemon juice in a small saucepan. Bring to a simmer.

12.

Add garlic and ginger; cook until sauce thickens, then let cool.

13.

Prepare Toppings:

14.

Yakiniku: Sear short rib slices in a pan. Add yakiniku sauce and cook until sauce thickens around the meat.

15.

Gratin: Cook pasta, then set aside with ham slices and canned corn.

16.

Salami and Mushroom: Sauté mushrooms in a sauté pan until browned; set aside with sliced salami.

17.

Seafood: Slice shishito peppers and squid rings, removing seeds from peppers if desired.

18.

Assemble the Pizza:

19.

Preheat your oven to its highest setting (or use a pizza oven if available).

20.

Divide dough into 3 balls. Roll one into a 12-inch round using a rolling pin.

21.

Place string cheese along the edges, roll dough over the cheese, and seal for a stuffed crust.

22.

Spread a thin layer of white sauce over the dough and sprinkle mozzarella evenly.

23.

Create Flavor Quadrants:

24.

Divide the pizza into four sections.

25.

Gratin: Add corn, cooked penne, and ham.

26.

Salami and Mushroom: Arrange mushrooms and salami pieces.

27.

Yakiniku: Lay glazed beef slices.

28.

Seafood: Add squid rings and sliced shishito peppers.

29.

Bake:

30.

Transfer pizza onto a preheated pizza stone or pizza steel using a pizza peel. Bake until crust is golden and cheese is melted, about 8-10 minutes.

31.

Garnish the yakiniku quadrant with dried chili strands before serving.

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