Mochi Glutinous Rice Pizza Crust with Three Cheeses

Name: Mochi Glutinous Rice Pizza Crust with Three Cheeses (Mochi Pizza with Gruyère, Wild Mushrooms and Truffle)
Cuisine: Japanese
Ingredients: 100 g (3½ oz) ricotta cheese; 4 tbsp extra virgin olive oil; 100 g (3½ oz) Japanese mushroom selection such as maitake, oyster, king and shiitake, wiped clean and cut into small bite-sized pieces; 100 g (3½ oz) Japanese mushroom selection such as maitake, oyster, king and shiitake, wiped clean and cut into small bite-sized pieces; 100 g (3½ oz) Japanese mushroom selection such as maitake, oyster, king and shiitake, wiped clean and cut into small bite-sized pieces; ½ white onion, peeled and sliced lengthways; 4 blocks (50 g/1¾ oz each) of hard mochi (kirimochi or kakumochi), cut into 1-cm (½-inch) square pieces; 4 blocks (50 g/1¾ oz each) of hard mochi (kirimochi or kakumochi), cut into 1-cm (½-inch) square pieces; 4 blocks (50 g/1¾ oz each) of hard mochi (kirimochi or kakumochi), cut into 1-cm (½-inch) square pieces; 100 g (3½ oz) Gruyère cheese, grated; 20 g (¾ oz) aged Parmesan cheese shavings; 1 tbsp good-quality truffle oil; fine sea salt and freshly ground black pepper; fine sea salt and freshly ground black pepper

Mochi Pizza with Gruyère, Wild Mushrooms and Truffle

Preparation info

Serves
2

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

A tongue-in-cheek but delectable use of Japanese mochi rice cakes, which are traditionally eaten in soups or grilled to celebrate the New Year in Japan. Completely gluten-free, the rice cake will be crispy on the outside while the inside will melt with the ricotta and Gruyère cheeses turning into one big cheesy crust. I really cannot think of a more delicious way to try Japanese mochi rice cakes!

Ingredients

Asia
Japan
Starter
Pescatarian
Gluten-free

Ingredients

Method