Thursday, April 20, 2006

pizza saladry

Someone told me that living in Japan I would eat the weirdest things like seafood pizza pancakes (mmm, delicious).

However, no one told me I would find one of my most favorite pizzas in the world at Las Chicas in Omotesando. This place is impossible to find, like all things in Tokyo, which was built to confuse invaders and has ultimately confused both tourists and regular Tokyo-dwellers for centuries.

I want to say if you find Muji-Rushi turn the corner and keep going straight down until you see a California styled building. Forget it, just e-mail me if you need the directions.

Anyway, at Las Chicas I discovered smoked salmon and fresh mozzarella pizza. Disgusting, you say? Delicious, I say!

Fresh Mozz & Smoked Salmon Pizza

Pizza dough
Pizza Sauce
1 Ball of Fresh Mozz
1 oz of smoked salmon
Fresh Herb Salad (or mesclun and add in fresh parsley, dill, and basil)
Japanese Mayonaisse

Preheat oven to 350 F

Roll out dough in whatever shape you can. (Dough is very difficult to get into shape). Add sauce and 1/4 inch thick slices of fresh mozzarella. Bake for about 20-25 minutes. The key is making sure the crust is finished baking up.

Then cool the pizza and add small bits of smoked salmon, and then add sald until it makes a nice mountain and drizzle with Japanese Mayonaisse.

As a friend pointed you, often you can buy pizza dough from pizza places for very little. I admit that I use tinned pizza sauce, but in other less American friendly environs, I have used a mixture of half Tomato sauce with basil and garlic tomato paste to some success.

If you're interested in the other fabulous pizza I love to eat, it involves regular mozz, but includes strips of doner kebab, chili and yogurty garlic sauce.

Come visit me in Stockholm and I'll take you.

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