Cook time: 8 to 9 minutes, plus time to cook the roux, white sauce base, and umami mushrooms
To make the Roux: In a sauté pan, melt butter. Add flour all at once, stirring until the mixture is the consistency of
wet sand. Cook for 1 minute, then remove from the heat and set aside.
To make the White Sauce: In a stock pot over medium, heat oil until hot but not smoking. Stir in onions and garlic cloves and sweat until tender but still pale (avoid browning). Stir in granulated garlic and salt. Add milk and bring to a simmer. Add roux and cook, stirring, until sauce thickens, about 1 minute. Set aside to cool.
To make the Umami Mushroom Marinade: In a standard pot on medium heat, combine soy sauce, mirin, water, sake, garlic, ginger paste, and vinegar and bring to a simmer. Cook 5 minutes, then set aside to cool.
To make the Umami Mushrooms: Preheat the oven to 500°F. In a small pot over low heat, combine butter and garlic. Cook slowly until milk solids disappear and butter is clarified. Set aside until cool enough to handle.
Combine mushrooms and clarified butter mixture. Transfer to a sheet pan, spread into an even layer, and bake until golden brown, tossing occasionally. Set aside to cool.
Once cool, combine mushrooms with enough umami mushroom marinade to cover. Set aside in the refrigerator for 24 hours.
To make the Charred Onions: Preheat the oven to 450°F. Toss onions, oil, and salt and cook until blackened, 10 to 15 minutes, tossing halfway through.
To make the Sesame Aioli: Combine mayonnaise, pepper puree, and oil. Set aside in the refrigerator for 24 hours.
To prepare the Pizza and Garnishes: Preheat the oven to 560°F. Stretch dough to a 12-inch round. Top with 3 ounces of white sauce, Mozzarella, Smoked Mozzarella, Burrata, 2.75 ounces of marinated mushrooms (drained), and 1.5 ounces of charred onions. Bake for 8 to 9 minutes.
Using a squeeze bottle or small piping bag, dot pizza with 12 grams of sesame aioli. Top with yuzu jam, lemon zest, micro cilantro, micro leeks, red onion, green onion, micro orchids, and seaweed tempura, if using. Grate TomaRashi cheese on top.
Chef Notes: Find fried seaweed tempura at specialty food stores and online.
Recipe courtesy of Michael Vakneen, Truly Pizza, Dana Point, Calif.
2024 Real California Pizza Contest, Produce Category Winner
