Mayo-corn pizza. A super-simple recipe.
Alright, so today I made myself some mayo-corn pizza! A few people seemed interested, so here's a quick rundown of the SUPER EASY recipe.
Ingredients:
1. a frozen cheeze pizza.
2. a can of whole kernel corn. Naturally sweet is fine, unsweet is fine too.
3. Japanese mayonnaise (the brand is called Kewpie) -- only available in asian markets, as far as I've seen.
Directions:
1. Open the pizza box and take out/unwrap the frozen pizza.
2. Open the can of corn and drain out the water. Spread corn over the frozen pizza. Try to avoid big clumps, or too much corn. (It's hard to see the corn in my picture above because the cheese is the same color!)
3. When it comes to the mayo on top, you can add it before cooking or after. it depends on your preference. If you don't know which you prefer, test it out by putting mayo over only half of the pizza before cooking. Applying the mayo in a net-like fashion as I did helps keeps it evenly spread out so there's not too much mayo on one piece. :D
4. Cook the pizza, let it cool a bit and apply mayo to the top of any mayo-less areas. You probably wanna avoid putting MORE mayo on the parts that have cooked mayo.. but hey, maybe you just love mayo! That's okay too.
5. Nom nom nom
I like it with mayo cooked and uncooked, so a part of my pizza had it cooked on, and the rest didnt.
Now, if you wanna go the FULL Japanese mile, why don't you try cooking a Tuna-Corn-Mayo pizza? Same as above, just add some tuna with the corn! It's good. AND, for a little extra bit of Japan, half-cook an egg and plop it in the middle of your pizza. But don't come crying to me if you get salmonella! Eat at your own risk. ;3
BONUS:
For those who might not believe me that this is something the Japanese came up with, here's a pic of my delicious pizzas I ate while in Japan, at a local Gasto (restaurant).
Mayo-corn pizza (mayo baked under the corn, in this case), and a sausage pizza with a half-cooked egg on top.
Ingredients:
1. a frozen cheeze pizza.
2. a can of whole kernel corn. Naturally sweet is fine, unsweet is fine too.
3. Japanese mayonnaise (the brand is called Kewpie) -- only available in asian markets, as far as I've seen.
Directions:
1. Open the pizza box and take out/unwrap the frozen pizza.
2. Open the can of corn and drain out the water. Spread corn over the frozen pizza. Try to avoid big clumps, or too much corn. (It's hard to see the corn in my picture above because the cheese is the same color!)
3. When it comes to the mayo on top, you can add it before cooking or after. it depends on your preference. If you don't know which you prefer, test it out by putting mayo over only half of the pizza before cooking. Applying the mayo in a net-like fashion as I did helps keeps it evenly spread out so there's not too much mayo on one piece. :D
4. Cook the pizza, let it cool a bit and apply mayo to the top of any mayo-less areas. You probably wanna avoid putting MORE mayo on the parts that have cooked mayo.. but hey, maybe you just love mayo! That's okay too.
5. Nom nom nom
I like it with mayo cooked and uncooked, so a part of my pizza had it cooked on, and the rest didnt.
Now, if you wanna go the FULL Japanese mile, why don't you try cooking a Tuna-Corn-Mayo pizza? Same as above, just add some tuna with the corn! It's good. AND, for a little extra bit of Japan, half-cook an egg and plop it in the middle of your pizza. But don't come crying to me if you get salmonella! Eat at your own risk. ;3
BONUS:
For those who might not believe me that this is something the Japanese came up with, here's a pic of my delicious pizzas I ate while in Japan, at a local Gasto (restaurant).
Mayo-corn pizza (mayo baked under the corn, in this case), and a sausage pizza with a half-cooked egg on top.