Miso Butter Pizza | Gozney Dome | Jhy Coulter

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella has less fat, while provolone is often less expensive.

shiitake mushrooms

🥗Healthier: cremini mushrooms

💰Cheaper: button mushrooms

Cremini mushrooms are healthier, while button mushrooms are more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is lower in calories, while grana padano is a less expensive cheese alternative.

Preheat the oven and place a pan inside to heat for roasting corn.

Mix unsalted butter with white miso paste until combined and softened.

Take out the hot pan from the oven and add a little olive oil.

Add corn to the pan and roast it, rotating as needed for caramelization.

Remove the corn from the oven once charred and let it cool before cutting it off the cob.

Slice the Spanish chorizo into small pieces, removing the casing first.

Cut the roasted corn off the cob, ensuring to get all the kernels.

Prepare the pizza dough on a wooden peel with semolina to prevent sticking.

Spread the miso butter mixture evenly over the pizza dough.

Add part-skim mozzarella cheese, ensuring toppings are spread out to avoid sinking in the middle.

Scatter the roasted corn evenly over the pizza.

Add sliced chorizo on top of the corn.

Transfer the pizza to the oven using the wooden peel.

Cut the pizza into slices before garnishing.

Garnish with chopped cilantro, chives, and a squeeze of lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens