While I was living in Japan, I ate my fill of Japanese foods: ramen, soba, udon, katsu, yakitori, curry, tempura, sushi, takoyaki, okonomiyaki, anything remotely Japanese, I was all over it. But sometimes, out of nowhere, a pizza craving would hit and the call for that piping hot crispy combination of savory tomato sauce and gooey cheese could not be ignored. I tried to sate the beast with these little pizza kits that I found at our neighborhood supermarket. They had dough, sauce and some shredded cheese packaged neat and tidy into individualized compartments, and then in a larger more elaborate package. I had high hopes, really, I did, but after baking up and inhaling the little guys, I had to admit to myself, they just didn’t hit the spot. I wanted a bubbly charred crisp crust, I wanted simple perfection, I wanted a Neapolitan style pizza.
Luckily, there’s actually a place in Tokyo that’s famous for Neapolitan style pizza. Located on the main drag of Nakameguro – Tokyo’s answer to Brooklyn – is Da Isa, an unassuming little pizza joint that happens to have a Naples award-winning pizza chef. There are constantly lines out the door so of course Mike and I decided to give it a go.
We went for lunch. Our lunch decision was two-fold: avoiding the long dinner lines and the massively discounted lunch pizzas. The menu was in Japanese (of course) and Italian. I can barely read Japanese, and since the Japanese menu was basically the Italian menu translated phonetically into Japanese, we looked at the Italian menu. Mike decided on a classic margherita and I went with the margherita alla cocca, which sounded good, but mysterious.
Imagine my delight when my pizza came out, steaming hot from a short stint in a wood burning oven, the tomatoes glistening with a slick of extra virgin olive oil, the crust charred and bubbly, and in the middle, a lovely mess of glowing orange-yellow yolk surrounded by fluffy clouds of whites. It was an egg on a pizza, of course! Eggs on pizza are not novel to me and usually when I see one on the menu, it’s what I gravitate towards. I just love how the raw yolk mixes in with the sauce and cheese.
Speaking of raw yolks, everything that could go wrong with the pizza I made did: the eggs were over cooked, the bottom crust was soggy, my photos didn’t turn out the way I wanted them to. Overall, it turned out to be a terrible, horrible, no good, very bad day. I asked Mike for a hug and he gave me one, of course, but also asked me why I cared so much. The correct answer should have been, I don’t. But, lately I’ve been spiraling in a hole of self-doubt. I feel like my photos aren’t good enough, my recipes are uninspired, my writing lacking. Sometimes I get into these moods and it takes me forever to get myself out.
Serious stuff for a Sunday, I know. So I’ll just leave you with this: we fixed the pizza. Mike suggested throwing it into a cast-iron pan to crisp up the bottom on the stove. It totally worked. The eggs didn’t magically revert back to their raw state, but the crispy-crunchy crust did make me feel just a little bit better.
Wishing you guys a happy, confident, sunny Sunday!
xoxo, love and potatoes,
steph
PS – There are still a couple of days to vote for your favorites in the Saveur Food Blog Awards! So many of my favorite blogs are up, make their day and give them a vote!
Tomato and Egg Breakfast Pizza Recipe
makes 1 pizza
- 1 portion no-knead pizza dough or pizza dough of choice
- oil
- cornmeal, if desired
- 2-3 tablespoons pizza sauce or crushed tomatoes
- 1/2-3/4 cup shredded mozzarella
- 1/2 cup cherry tomatoes, cut in half
- 2 eggs
- 1-2 tablespoons grated parmesan
- salt and freshly ground pepper
- red pepper flakes
Arrange a rack in middle of oven and preheat to its hottest setting, 500°–550°.
Lightly oil a baking sheet and dust lightly with cornmeal, if desired. Shape dough into a circle, pushing gently. Spread on the sauce and top with the shredded mozzarella. Top with the cherry tomatoes and eggs. Sprinkle on the parmesan and a generous amount salt and freshly ground pepper. Place in the oven to bake for 12-15 minutes, or until the crust is puffy, crisp and slightly blistered. Enjoy immediately. If the bottom crust is slightly soggy, heat in a cast-iron pan over low-heat until crisp.
Yummy! You’re lucky you were in Tokyo- when I was living in Japan I was out in Gifu and there were no pizza places in sight! I think I remember seeing something that resembled pizza…but it had sweet mayo corn on top. I may have blocked it from my memory. This looks so much better!
-Kelsey
YUMMMMMMM. A pizza for breakfast is a dream. especially with eggs on top.
Your photos are ALWAYS fab, Stephanie, and these particular ones are stunning. Truly.
And the pizza looks DELICIOUS, despite anything that may have gone wrong with it.
I’m going to be in Tokyo for two days this week!! I’ll have to remember this pizza place… xoxo! <3 <3 <3
If you want a perfect Neapolitan pizza, here you go:
http://www.cookandthecity.it/2015/03/23/la-pizza-al-piatto-come-in-pizzeria/
if you wish to have a translation, just let me know ;-)
I finally see your photo! And I am drooling now at that pizza!
i won’t lie, i sat here for about five minutes wondering where the scrambled eggs on the pizza were. and then i realized that you were going for a sunny side up/over easy egg prep. (it’s monday morning, i’m bleary eyed). i currently have two pizza doughs hanging out in the freezer and i do love me breakfast for dinner…
PS. i’m about to complete a 2 month absence from my space, which has been cathartic. some might say to keep plugging away, to get back on the horse and just do it. others might say to take a step back, to regroup, to rejuvenate and to see if you give a hoot after awhile. the main thing is, what do you say?
So, just know that a million hugs were just sent your way. Also, when I’m in a slump or feel totally uninspired, I generally come this way to iama… for inspiration, so hop out of that hole right now lady!! And guess what, you’ve totally inspired me to make some pizza. P.s. Seriously, don’t forget about all those hugs floating around out there. xx
Breakfast pizza is the best kind of pizza! This is something everyone in my family would totally dig. Thanks for the great idea and recipe!
Hey hey hey Stephanie! Ok real talk: I’ve been meaning to visit your blog foreverrrrrr. Like, actual months. I actually think I did stop by a few weeks ago for a fruity pebbles thing but I didn’t spend enough time because I’m in my last few weeks of school ever and life has been wayyyyy too hectic. Anyway, I’ve been stalking you (in a not terrifying way – more like in a sweet admiring way) forever on Instagram and love everything you post. So, ok, here I am, spending lots of time reading through a few of your posts! Anyway, the self doubt thing is actually super refreshing to hear because I’m kind of new to blogging and often feel that “errr maybe I shouldn’t be doing this” feeling. To know that someone as experienced as yourself feels that from time to time makes me feel a little less crazy. But also, you totally should not feel that. You are amazing. Anyway, this pizza looks incredible and your hair is on mother effing fleek and I think you’re doing a bomb ass job over here! So glad I finally get to say hi!