Miso Mushroom Pizza

By Chef Aaron Andrews, Ajinomoto Health & Nutrition North America Inc.


  • Dough
  • 8 oz sauce
  • 4 oz brick cheese, shredded
  • 8 oz mozzarella cheese, shredded
  • 2 tablespoons butter
  • 5 garlic cloves, minced
  • 2 tablespoons tamari
  • 2 tablespoons miso
  • 2 tablespoons mirin
  • 1 teaspoon cremini mushrooms
  • 1 tablespoon rice vinegar
  • 1 tablespoon chives
  • 1/4 teaspoon MSG
  • 1/4 cup parmesan cheese


  1. Heat a pan over medium heat with 2 tsp oil. Add mushrooms to pan when hot and begin to sauté.
  2. When mushrooms are halfway cooked and begin to release moisture, add the butter, minced garlic, miso, tamari, rice vinegar, and MSG.
  3. Cook until mushrooms are fully cooked and glazed. Remove from heat and cool. Add chives.
  4. Top pizza with shredded brick and mozzarella cheese. Make sure to push cheese to the edges of the pan.
  5. Top pizza with mushrooms and bake for 15 minutes at 525°F.
  6. Remove pizza from oven and cool for 1 minute. Remove pizza from pan and place on cutting board.
  7. Top with Pizza Sauce and a sprinkle of Parmesan Cheese.