Name: Umami Fusion Crispy Bread Pizza with Spiced Potato & Salami
Prep time: 42 min
Cook time: 43 min
Total time: 85 min
Yield: 4 servings
Cuisine: italian
Ingredients: 2 cups all-purpose flour; 1 teaspoon instant yeast; 1 teaspoon salt; 1 tablespoon sugar; 3/4 cup warm water; 2 tablespoons oil (for dough); 3 tablespoons butter (melted); 1 tablespoon paprika; 1/2 teaspoon black pepper; 1 large onion (thinly sliced); 2 medium potatoes (thinly sliced); 4 ounces salami (diced); 1 1/2 cups cheese (shredded); 1/4 cup milk; 2 eggs (beaten); 2 tablespoons oil (for cooking); 1 teaspoon salt (for seasoning); 1/2 teaspoon black pepper (for seasoning)

Umami Fusion Crispy Bread Pizza with Spiced Potato & Salami

A bold multi-continental fusion dish combining Japanese umami principles with Italian pizza foundations, Chinese crispy textures, American comfort food sensibilities, Thai spice complexity, Mexican layering techniques, French butter richness, Korean bold flavors, Indian spice warmth, Vietnamese fresh balance, Mediterranean herbs, Spanish chorizo traditions, and Middle Eastern za'atar finishing. Crispy bread base topped with caramelized onions, spiced potatoes, salami, melted cheese, and finished with paprika-infused butter and fresh herbs.

85 min

Medium

4 servings

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Taste Profile

Sweet3/10

Salty7/10

Sour1/10

Umami8/10

Spicy2/10

🥄 Texture

Crisp, golden bread base with crunchy edges and a thin, slightly chewy interior. Toppings combine creamy melted cheese and set egg with tender, slightly crisped potato slices and chewy, savory salami, while caramelized onions add a silky contrast.

👃 Aroma

Warm buttery aroma with smoky paprika and toasted-dough notes up front. Caramelized onions bring sweet-savory depth while salami and melted cheese provide cured-meat and nutty dairy aromas.

🍷 Pairs Well With

Crisp pilsner or light lager, or a dry white (Riesling or unoaked Chardonnay); non-alcoholic options: sparkling water with lemon or unsweetened iced tea.

🥗 Side Dishes

Peppery arugula salad with lemon vinaigrette, quick-pickled cucumber or cabbage slaw to cut richness, or roasted seasonal vegetables; marinated olives or a small caprese also pair well.

Ingredients(18 items)

12 cups all-purpose flour

21 teaspoon instant yeast

31 teaspoon salt

41 tablespoon sugar

53/4 cup warm water

62 tablespoons oil (for dough)

73 tablespoons butter (melted)

81 tablespoon paprika

91/2 teaspoon black pepper

101 large onion (thinly sliced)

112 medium potatoes (thinly sliced)

124 ounces salami (diced)

131 1/2 cups cheese (shredded)

141/4 cup milk

152 eggs (beaten)

162 tablespoons oil (for cooking)

171 teaspoon salt (for seasoning)

181/2 teaspoon black pepper (for seasoning)

Instructions

Prepare the dough: In a large bowl, combine 2 cups flour, 1 teaspoon yeast, 1 teaspoon salt, and 1 tablespoon sugar. Add 3/4 cup warm water and 2 tablespoons oil. Mix until a shaggy dough forms.

Knead the dough for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise for 45 minutes until doubled in size (Japanese fermentation technique).

While dough rises, prepare the toppings: Heat 2 tablespoons oil in a large pan over medium heat. Add the sliced onion and cook for 8-10 minutes, stirring occasionally, until deeply caramelized and golden (French technique for umami development).

In a separate pan, heat 1 tablespoon oil over medium-high heat. Add thinly sliced potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 6-8 minutes until golden and crispy on edges (Chinese wok-style crisping).

Punch down the risen dough and divide into 4 equal portions. Roll each portion into a thin, flat oval shape approximately 1/4 inch thick (Italian pizza preparation).

Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, cook each dough oval for 3-4 minutes per side until golden and crispy (American griddle cooking). Transfer to a baking sheet.

Layer toppings on each crispy bread base in this order: caramelized onions, crispy potatoes, diced salami, and 1/3 cup shredded cheese per piece (Mexican layering philosophy).

In a small bowl, whisk 2 eggs with 1/4 cup milk. Drizzle 1/2 of this mixture evenly over the toppings (Korean egg-wash technique for richness).

Return the topped breads to the skillet over medium heat, cover with a lid, and cook for 4-5 minutes until cheese melts and egg sets (Thai covered-cooking method).

While cooking, prepare the finishing butter: Mix 3 tablespoons melted butter with 1 tablespoon paprika and 1/4 teaspoon black pepper (Spanish-Indian spice infusion).

Remove from heat and drizzle the paprika butter over each piece (Vietnamese finishing oil technique). Sprinkle remaining black pepper and salt to taste.

Cut each piece into 4 squares and serve immediately while warm and crispy (Mediterranean-style portioning).