Beef Yakiniku Pizza
Beef Yakiniku Pizza puts a Japanese grilled-meat flavor profile on a yeasted pizza base. The topping is tenderloin cut into small cubes and cooked in a glaze of mirin, light soy and oyster sauce, so the sweet and salty notes cling to the meat. The sauce left in the pan is kept back for dipping, which keeps the crust from going soft. The recipe makes 12 small pizzas.
Instructions
Mix the two flours, yeast, sugar, cold water and the ¾ tsp salt into a dough. Cover it with plastic wrap and leave it for 10 minutes, until it has visibly puffed up.
Heat the vegetable oil in a non-stick pan. Add the onion and red capsicum and sauté them very briefly, about 10 seconds.
Add the beef pieces and the 100 ml water, then pour in the mirin, light soy sauce and oyster sauce. Stir in the dissolved cornstarch, the 1 tbsp salt and the 1 tbsp sugar. Keep stirring until everything is coated and the sauce has thickened slightly.
Lift the solids out of the pan and set them aside, keeping the leftover sauce to serve alongside the pizza. The source lists tomato sauce in the ingredients without saying when to use it, so add it as a dipping or serving sauce as you prefer.
Roll the dough out into rounds about 10 cm across and spread the beef mixture over them. Bake at 220°C for 20 minutes, then serve hot with the reserved sauce for dipping.
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