Tuna and Corn Pizza Recipe

Tuna and Corn Pizza is a popular type of pizza in Japan.  It sounds strange to people outside Japan, but it is quite good, and it is definitely worth trying.

Just like other western fast food like hamburgers and sandwiches, pizza was imported into Japanese food culture, and it became really successful in the 1980s.  Around the same time, there was an Italian food craze in Japan, and it was not a coincidence that more and more Pizza restaurants started opening.  Then, the pizza delivery business came.  That changed the types of pizzas that were sold to people.  Pizza delivery places didn’t have to be Italian or American or anything, but they just started creating flavors of their own.  Some people thought that tuna and corn would be good toppings for pizza, most likely because those are two ingredients that were cheap and readily available in cans, and they were right. It became one of the most popular kinds of pizza in Japan.

Japanese mayonnaise is used instead of tomato sauce in this recipe. Tangier than American mayo, Japanese mayo works as salad dressing, and goes well with tuna, similar to the taste of tuna salad.  If you don’t like mayo that much, you can of course substitute with tomato sauce.  We used asparagus for color, but green onions would work too.  It is easy enough to make our own pizza dough, but you can use a store-bought one in a pinch.

Homemade pizza is so good right out of the oven already, but try it with a more unusual Japanese version.  It has a surprising flavor combination that American pizza restaurants don’t offer, and you will enjoy it!

Print Recipe

5 from 1 vote

Tuna and Corn Pizza Recipe

Course: Main Course

Cuisine: Japanese

Keyword: corn, pizza, tuna

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Ingredients

• 1 Tbsp dry yeast
• 1 1/2 Tbsp sugar
• 1 cup and 1 Tbsp water 255 ml
• 14 oz bread flour 400 g
• 1 tsp salt
• 1 Tbsp olive oil
• 6 Tbsp Japanese mayonnaise
• 3 cups mozzarella cheese shredded
• 6 asparagus stalks diagonally and thinly sliced
• 1/8 brown onion thinly sliced
• 3-4 Tbsp canned tuna drained
• 3-4 Tbsp canned or frozen corn drained

Instructions

• In a bowl of a stand mixer, put yeast, sugar and water together, and let stand for 5 minutes.
• Add flour, salt and olive oil, and knead with a dough hook at medium speed for 15 minutes. Put the dough in a medium bowl, wrap with plastic, and let rise for 45-60 minutes until doubled.
• Preheat oven to 480 F (250 C).
• Deflate the dough, cut into two parts, and roll into balls. Let rest for 15 minutes covered with plastic.
• Roll out one ball of dough into a 12″ diameter round. Place the dough on a baking sheet. Poke the dough with a fork to create holes evenly across the surface (to reduce bubbles). Spread 1/2 of mayo on the dough, and also 1/2 of cheese. Scatter asparagus, onion, tuna, and corn over cheese.
• Bake about 10 minutes. Repeat for a second pizza.

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