The Umami Bomb You Didn’t Know You Needed: Why Umemaru Pizza is the Next Big Thing
Let’s be honest. When you think “pizza toppings,” your mind goes straight to pepperoni, mushrooms, or maybe some spicy sausage. You probably don’t think of a shriveled, salty-sour pickled plum. umemaru pizza
Do not smother this pizza. Use fresh mozzarella, but sparingly. You want the creaminess to soften the plum’s edge, not bury it. A sprinkle of queso fresco or ricotta salata works even better. The Umami Bomb You Didn’t Know You Needed:
Have you tried umeboshi on pizza? Or are you firmly in the “keep fruit away from my dough” camp? Drop a comment below—I want to hear your hot takes. Disclaimer: This recipe is highly addictive. Side effects may include a sudden craving for Japanese rice and an inability to enjoy plain cheese pizza ever again. Do not smother this pizza
You want a Neapolitan-style thin crust. Not a thick, doughy Chicago deep-dish. The char from a high-heat oven adds a smoky bitterness that contrasts beautifully with the sour plum.
Remove the pit from 3-4 umeboshi. Mince the flesh into a coarse paste. Dot small spoonfuls across the pizza. Don't spread it—let it hide in little pockets of intensity.