Bonito (katsuobushi) Pizza Recipe

preheat and prepare dough

Preheat oven to 240°C (460°F). If you have a pizza stone, place it in the oven while preheating. Let store-bought dough sit at room temperature for 20–30 minutes. On a lightly floured surface, stretch or roll dough to a 10–12 inch (25–30 cm) round and transfer to a piece of parchment paper or a lightly oiled pizza peel.

Brush the stretched dough lightly with 1 tbs olive oil mixed with the minced garlic and 1 tsp salt, leaving a small border for the crust. This creates a subtle savory base that pairs with the bonito sauce.

slice and marinate chicken

Slice the chicken breast thinly (about 3–4 mm thick) against the grain so it cooks quickly and stays tender. In a small bowl combine 1 tbs soy sauce, 1 tbs mirin, 1 tsp sake (if using), and 1 tsp black pepper. Toss the chicken slices to coat and let sit for 10 minutes while dough rests and oven preheats.

pan-cook chicken

Heat 1 tbs vegetable oil in a non-stick skillet over medium-high heat. Add the marinated chicken slices in a single layer and sear 1–2 minutes per side until just cooked through and slightly caramelized. Remove from heat and set aside. Reserve any pan juices to mix into the bonito sauce if desired.

prepare bonito sauce (if making quickly)

If using store-bought bonito/dashi sauce, warm it gently. To make a quick bonito-style sauce: combine 60–80 ml store-bought dashi (or water) with 1 tbs soy sauce, 1 tbs mirin, and 1 tsp sugar; simmer 1–2 minutes until slightly reduced. Stir in a tablespoon of reserved chicken pan juices if you saved any. Let cool slightly — sauce should be pourable but not watery.

Mix Japanese mayonnaise and okonomiyaki/tonkatsu sauce in a small squeeze bottle or bowl; this will be used for finishing drizzles.

assemble pizza

Spread a thin layer (about 2–3 tbs) of the warmed bonito sauce evenly over the oiled dough, leaving the edge crust bare. Scatter half of the shredded mozzarella evenly across the base. Arrange the seared chicken slices evenly over the cheese, then sprinkle the remaining mozzarella on top to help bind the toppings.

bake

Slide the pizza (on parchment or peel) onto the preheated stone or baking sheet. Bake at 240°C (460°F) for 8–12 minutes, or until the crust is golden and the cheese is bubbling and slightly browned. Baking time will vary depending on oven and stone; watch closely after 7 minutes.

finish and garnish

Remove pizza from oven and let rest 1 minute. Drizzle the okonomiyaki/mayo mixture in a crisscross pattern across the pizza. Spoon or brush additional bonito sauce sparingly if you want a stronger bonito flavor (about 1 tbs). Scatter katsuobushi flakes evenly over the hot pizza so they curl from the heat. Sprinkle aonori and sliced scallions on top. Slice and serve immediately.