Shrimp and Mayo Pizza

Shrimp and Mayo Pizza 

Shrimp and Mayo Pizza is a popular Japanese twist on the traditional Italian dish, combining seafood with the creamy tang of Japanese-style mayonnaise. Found in pizza chains and convenience stores across Japan, this pizza reflects the country's knack for fusing global cuisines with uniquely local tastes. Japanese mayonnaise, such as the brand Kewpie, is richer and slightly sweeter than its Western counterparts, pairing especially well with savory ingredients like shrimp. The result is a pizza that’s creamy, umami-rich, and surprisingly addictive, often topped with corn, cheese, and a sprinkling of parsley or nori for added flavor and texture.

This unconventional combination may surprise traditionalists, but it perfectly represents Japan's innovative food culture, where familiar dishes are reinterpreted with local flair. Shrimp and Mayo Pizza is not just a novelty—it’s comfort food for many in Japan, especially loved for its sweet-savory balance and luxurious mouthfeel. It’s typically served on a soft, pan-style crust and sometimes drizzled with extra mayo or a hint of soy sauce before baking. Whether you're a seafood lover or just curious about Japanese pizza creations, this dish offers a delicious dive into fusion cuisine.

Shrimp and Mayo Pizza Recipe

Servings: 1 large pizza (10–12 inches)
Prep Time: 30 minutes (plus dough rise if homemade)
Cook Time: 12–15 minutes

Ingredients

For the Dough (or use pre-made):

• 2 ¼ cups (280 g) all-purpose flour
• 2 ¼ tsp (1 packet) dry yeast
• ¾ cup (180 ml) warm water
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp olive oil

For the Toppings:

• ½ cup shredded mozzarella cheese
• ½ cup cooked shrimp (small, peeled and deveined)
• ¼ cup canned corn kernels (drained)
• 2 tbsp Japanese mayonnaise (e.g., Kewpie)
• 1 tsp soy sauce (optional, for drizzling)
• 1 tsp chopped parsley or dried seaweed flakes (aonori)
• Freshly ground black pepper to taste

Instructions

1.   Prepare the Dough (if making from scratch):

o   In a bowl, dissolve yeast and sugar in warm water. Let sit for 5–10 minutes until foamy.

o   Add flour, salt, and olive oil. Mix and knead until smooth, about 8–10 minutes.

o   Let rise in a warm place for 1 hour or until doubled in size.

2.   Preheat Oven:

o   Preheat your oven to 475°F (245°C). If using a pizza stone or steel, place it in the oven to heat.

3.   Assemble the Pizza:

o   Roll out the dough into a 10–12 inch round and place it on a piece of parchment paper.

o   Spread a thin layer of mayonnaise over the dough (reserving some for later).

o   Sprinkle mozzarella cheese evenly across the base.

o   Distribute cooked shrimp and corn over the cheese.

o   Drizzle lightly with soy sauce if using, and add a bit more mayo in a zigzag pattern.

4.   Bake:

o   Transfer the pizza (on parchment) onto the hot stone or baking sheet.

o   Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbling.

5.   Finish and Serve:

o   Remove from the oven and sprinkle with chopped parsley or aonori flakes.

o   Add a final drizzle of mayonnaise if desired.

o   Slice and serve warm.

Creamy, savory, and just a little bit sweet, Shrimp and Mayo Pizza offers a taste of Japan’s inventive approach to comfort food. It’s a unique but easy-to-love dish that’s sure to impress anyone looking to try something outside the ordinary pizza box.

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