I wish I had gotten a picture of this pizza, but it didn't exist long enough to photograph.
White whole wheat sourdough crust*
Taste #5 Umami paste
Pizza sauce (whatever you like)
Shredded mozzarella cheese
Shredded grilled chicken
Sliced red onions, marinated over night in Bubba's Salad dressing
Korean pickled peppers, sliced (or sliced pickled banana peppers)
Soft goat cheese, crumbled
Shaved parmesan
A drizzle of evoo
Freshly ground black pepper
Parchment paper and a pizza peel
Place a pizza stone in the oven and preheat to 450.
*For the crust:
Make this bread dough using half King Arthur Unbleached Bread Flour and half King Arthur White Whole Wheat flour. Divide into quarters.
For each pizza, use 1/4 of the dough. Roll or press out into a circle or amoeba or whatever you can muster, on a sheet of parchment paper.
Spread with about 1 T of the umami paste. Spread some pizza sauce on top of that. Top generously with grated mozzarella cheese. Drain the red onions and arrange on top of the cheese. Scatter the shredded chicken, sliced pickled peppers, goat cheese, and shaved parm on top. If you don't happen to have Korean pickled peppers sitting around from your last Bulkogi meal, you can use pickled banana peppers instead. Drizzle with olive oil and grind some fresh black pepper over the whole shebang. Using a pizza peel, transfer the pizza (parchment paper and all) onto the hot pizza stone. After 3 minutes, reach in and yank the parchment paper out from under the pizza, like the old magician-tablecloth-trick. This really is easier than it sounds. Bake for another 5 minutes or until golden brown and delicious. Let cool a couple of minutes while you go get your camera so you can take a picture of it and send it to me before devouring.
The Johnson Family Cookbook