Edamame, Piquillo Pepper, Feta and Provolone Pizza

By Chef Chris Koetke, Ajinomoto Health & Nutrition North America Inc.


  • 3 lbs, 2 oz pizza dough (5 oz per pizza)
  • Flour for rolling out the dough
  • Cornmeal to put under pizza
  • 2 cups thawed shelled edamame
  • 1 cup parsley leaves
  • 1 cup thinly sliced green onions
  • ½ cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon MSG
  • 1/2 teaspoon black pepper
  • 10 oz drained feta cheese
  • 20 piquillo peppers, cut into thin strips (2 per pizza)
  • 2 1/2 cups diced seeded tomatoes (1/4 cup per pizza)
  • 5 teaspoons chili flakes (1/2 teaspoon per pizza). The amount can vary depending the desired level of heat
  • 7 1/2 cups (25 oz) grated provolone cheese (3/4 cup or 2.5 oz per pizza)


  1. In a food processor, combine edamame, parsley, green onions, olive oil, lemon juice, salt, MSG, black pepper, and feta cheese. Process until it becomes a homogenous paste. Reserve.
  2. Roll out pizza dough into 7 1/2″ circles. Spread about 5 tablespoons edamame paste on each pizza.
  3. Top pizzas with piquillo peppers, tomato, chili flake, and provolone cheese.
  4. Place pizzas on a sheet tray sprinkled with cornmeal. Bake in a 500º F oven for 7-10 minutes or until the pizzas are browned on the bottom. (These pizzas can also be cooked directly on the floor of a pizza oven with the use of a pizza peel).