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Tokyo Pizza
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5 from 2 votes

Spring Vegetable Pizza (Tokyo Inspired)

A spring-forward, Tokyo-inspired pizza with asparagus, mushrooms, and a delicate miso accent - crisp, clean and beautifully simple.
Prep Time15 minutes
Cook Time12 minutes
preheat oven1 hour
Total Time1 hour 27 minutes
Course: dinner, Main Course, pizza
Cuisine: American, Japanese
Keyword: light, simple, Spring
Servings: 2 1 large pizza
Calories: 450kcal

Ingredients

For the base

  • 1 ball pizza dough my sourdough recipe works beautifully
  • olive oil
  • 1 garlic clove, grated

For the miso layer

  • 1 tsp white miso
  • 1 tsp warm water to loosen

Toppings

  • ½ cup fresh mozzarella, torn
  • ½ cup asparagus, cut into 1-inch pieces
  • ½ cup mushrooms, thinly sliced
  • 2 scallions, thinly sliced

To finish

  • small handful arugula or spring greens
  • 1 tsp toasted sesame seeds
  • Olive oil
  • squeeze of lemon, optional

Instructions

  • Preheat to 475-500℉. If using a pizza stone, let it preheat with the oven.
  • Stretch dough into a thin round.
    Brush with olive oil and garlic.
    Stir miso with warm water until smooth, then dot lightly across the base - not too much, just enough to add depth.
  • Add mozzarella evenly.
    Scatter asparagus, mushrooms and scallions over the top.
    Keep it light - this is key to the Tokyo style.
  • Bake for 10-12 minutes, until crust is golden and crisp and cheese is bubbling.
  • Remove from oven and top with fresh greens, sesame seeds, and a drizzle of olive oil.
    Add a small squeeze of lemon if you'd like brightness.
    Serve immediately.

Notes

Calories: 420-480
 Protein:  16-20 g
 Carbs:  48-55 g
 Fiber:  3-5 g
 Fat:  18-22 g
In early spring, asparagus is at its peak - sweet, tender and perfectly suited to this kind of minimal, seasonal cooking.