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Onion Party Pizza


  • 180g of onions (about 15g per piece of pizza)
  • "A": Dengaku Miso Sauce
    (* For convenience of measurement, this makes more than required by this recipe.)
    200g of white miso
    1 egg yolk (20g)
    50-65g of sugar
    30cc of sake
    3g of salt
    40g of shimeji mushrooms
    40g of shredded pizza cheese
    white sesame seeds, ground - to taste
    4g of mitsuba (Japanese parsley)
    40g of cabbage
    30g of shrimp
  • "B": Okonomiyaki Pizza Batter
    30g of soft flour
    ¼ of an egg (15g)
    15cc of dashi (mixture of katsuobushi and kombu)
    20g of shredded pizza cheese
    okonomiyaki sauce, mayonnaise, katsuobushi - to garnish
    ¼ of an egg (15g)
    5g of sugar
  • "C": Soboro Pizza Sauce
    80g of ground chicken
    10g of sugar
    5cc of sake
    10cc of soy sauce
    10g of spinach
    sansho (Japanese peppercorn) - to taste"


  1. 1

    Peel onions and cut into rings about 1cm thick. Use toothpicks to prevent rings from separating. Lightly fry in a saute pan, then transfer the onion ring bases to an oven tray.
  2. 2

    Make the dengaku miso sauce. Combine all ingredients of "A", and stir over heat until it reaches the original consistency of miso paste. Brush 4 of the onion ring bases with dengaku miso sauce. Break apart shimeji mushrooms. Top slices with shimeji mushrooms, then cheese.
  3. 3

    For okonomiyaki pizzas, shred cabbage into strips about 4cm long. Devein shrimp and mince finely. Combine cabbage and shrimp with ingredients of "B", and mix. Top 4 of the onion ring bases with this mixture, then a layer of cheese.
  4. 4

    For soboro-don pizzas, mix egg and sugar and cook while scrambling with several chopsticks bunched together. Make circular motions with the chopsticks until the egg falls apart into small balls ("soboro"). (Or, use chopped boiled egg.)
  5. 5

    Mix the ingredients of "C" together in a bowl, and mix in the egg pieces from step 4. Boil spinach in salted water, and cut into 3cm lengths.
  6. 6

    Top 4 of the onion ring bases with the soboro mixture from step 5, then a layer of cheese. Cook the topped onions in a 180°C oven for about 8 minutes.
  7. 7

    Garnish the cooked pizzas. For the dengaku miso pizzas, sprinkle with white sesame seeds and top with mitsuba leaves cut to 1cm length. For the okonomiyaki pizzas, top with okonomiyaki sauce and mayonnaise, then sprinkle with katsuobushi. For the soboro-don pizzas, top with spinach, then sprinkle with sansho.


This doughless pizza is a great shortcut dish for parties.
Experiment with any variety of other toppings.
* The excess dengaku miso can be refrigerated.
Other uses include seasoning for cooked vegetables, or glaze for roasted fish.