Mochi Pizza Made in a Frying Pan

The leftover mochi from New Year holidays turned into a feast .Once the toppings are cooked through, it's done. If you want make this even faster, lightly sauté the toppings beforehand before adding them to the mochi base, and sprinkle on the cheese. Recipe by Soraheno omoi

I made this dish using kagami-mochi (mochi rice cake decorations) from our New Year's decorations.Pay attention and adjust the heat while cooking. Adding some water prevents the mochi from getting burnt and helps it cook faster.You can freeze the sauce, so make a large amount and use it for later.It can be used not only for pizzas but also in pasta dishes. Recipe by Watamichi

I had some mochi so I made this quartered pizza with a hotplate.Step 1: Place the mochi on the hotplate so that it will spread out and completely cover the surface. Pouring water completely over the mochi will help it to melt and spread out. For 2-3 servings. Recipe by Tomitomitomi-

My children love shaping the okara into round dango (dumplings) and squeezing ketchup on the mochi. These were plots to make my children like okara.The water content varies with the okara you are using. If you have a hard time shaping at Step 1, add some water. Or if it seems too soft to shape into balls, add some katakuriko. I used dried parsley for garnish this time, but fresh parsley or any other chopped green vegetables are fine too.You can use processed cheese or a melting kind of cheese. Use whichever you prefer. Recipe by caramel-cookie

I wanted to use up daikon.Make sure to fry over high heat at the end to give them a crispy finish. Just like frying gyoza.They're delicious served with ponzu and ra-yu.Spreading the batter into big circles should yield 3-4 cakes, and small circles should yield 8-10 cakes. Recipe by Yuuyuu0221

I had a Panzerotti with my friends a few years ago at an Italian restaurant that overlooks the ocean, and wanted to recreate it. It's such a joy to cook something and eat it in a relaxed environment.Proofing the dough twice makes it elastic and chewy. Fill these with plenty of your favorite ingredients! Just be sure to seal the edges tightly. If you do not like juicy, fresh tomatoes, use tomato sauce. Adjust the amount of salt to taste. Recipe by shujy2000

If you don’t have an oven at home? !You can try to using fry pan : )Let's try to make this delicious pizza🍕Watch the video too:https://youtu.be/t9jATLMJy4Q▷ Daruma CookingHappy Cooking : )

When we eat mochi for New Years, I always make it like this.My mother used to make it for me when I was a child. I love it even more than I like mochi cakes in soup.You don't have to wrap the mochi cakes in nori seaweed, and you only need 1 plate. This is easy, so you can have mochi even in the morning.In addition, by using plastic wrap the mochi won't get stuck to the plate, so cleanup is easy. Recipe by yakopuyo

Been craving pizza allot lately but we have been trying really hard to stay within a limited budget. I made this pizza using just what was in the cupbaords and the fridge. It cost 93pence in total to make including the dough and taste better than any shop bought pizza i've ever had. It gives 4 BIG slices. Great as a main or as an appetizer for when people come over.

If you use regular baking mix instead of gluten-free, then you only need 2/3 cup milk.

I'm from Kanagawa prefecture and I grew up with this Kanto-style sakura mochi. But in Hokkaido, where I am now, they normally sell Domyoji mochi and I can't buy the kanto-style sakura mochi. I want to eat the kanto-style sakura mochi, so I make them myself every year around this time.Electric griddles are convenient as their cooking temperatures are stable and you won't have to worry too much about over- or undercooking the batter.If you can't be bothered to use the electric griddle, you can make it using a frying pan.I used store-bought anko, but use homemade if you'd like.You can make it using only the flour, but it will be nice and chewy if you add shiratamako. Recipe by mielle

I created this recipe because I wanted to increase my repertoire of mochi recipe.The sweetness of the banana varies depending on how ripe it is, so please adjust the amount of sugar accordingly.If you have a sweet tooth, you can add 1 more tablespoon of sugar.The microwaving time is just a suggestion.Please use the cream cheese after bringing it to room temperature. Recipe by *Anna*

You can't make a great pizza at home without a perfect, crispy crust. This recipe (technique actually) shows how to achieve that!"Top Pan Pizza" was an Italian restaurant on Central Avenue in Phoenix where I had a second job 40+ years ago. (Yes, I'm very old.) Their pizza was incredible, and they frequently were voted "Best in Phoenix". Their secret was how it was cooked to achieve a perfect crispy crust, and I'm sharing that secret here.

I had this at a restaurant and it was so delicious I wanted to have it at home, too.In Step 6, if the mochi is not soft and gooey yet, cook it for a while longer.When you transfer the omelette to a serving plate in Step 8, poke it with a chop stick to see if the mochi is soft and cooked through. Recipe by somepoty

I mixed white flour and whole wheat flour , it made my pizza dough hard. I recommend use only white in these kind of deep dish pizza or add some warm milk to dough when you use whole wheat flour .

Who doesn’t love pizza. So many variations. This is an easy quick recipe. I used a pre-made pizza dough and pizza sauce but you can can make your own fresh if you like. You can vary the cheeses and toppings you use so experiment.

I think this is the easiest way to make authentic pizza dough.I've always wanted to be able to have pizza at any time, so when I saw frozen pizza dough sold in shops, I thought of storing my own creations in the freezer. They turned out well without losing any of the taste or texture!!As you heat the dough on the frying pan, try to gently keep it in shape to maintain its roundness.If your frying pan isn't that large, please remember to adjust the size of the pizza to fit it.If you bake your pizza dough in advance when you've got the time, they'll come in handy later on. Recipe by yaburie

Affordable, fast, and easy for a family of four.....enjoy

These are a favorite around the holidays. Sometimes I will make several batches and freeze them. Better than any pizza bite you can buy at the store.

I created this recipe to enjoy leftover mochi. I added a small amount of sugar, and made it sweet and salty.When mochi contains a lot of water, oil will splatter while deep-frying, so dry it for 5~7 days if you can. I used smooth table salt instead of coarse salt, but you should adjust the seasoning to your liking. For with 5 pre-cut mochi squares. Recipe by Raby

I love polenta AND pizza! I combined the two for a girls night I hosted and the polenta pizza was a HUGE hit! I hope you enjoy! (You can make yours with a little less sauce and cheese. Mine were a little messy and you needed to eat with a fork, not quite finger food. I go crazy with cheese and sauce!!)

Texture is so crunchy and Oh! that olive oil taste! Using fresh ingridients is key, fresh herbs on top and fresh mozzarella!. Why fry a pizzza? I live in Asia n ovens r scarce. So I must improvised, then discovered that the texture and the immediacy of eating was so satisfying.

All of your favorite pizza toppings baked into a mini pot pie. It's golden brown deliciousness! And easy on your wallet 👍Serve with an easy salad to complete your dinner, voila!

I had these potato mochi at a friend's house, and tried to replicate them and came up with this recipe. I based this on the popular method using katakuriko.Although it is time consuming, the texture of the potato is best when strained through a sieve. Add milk until it reaches a cream-like consistency, then add just enough katakuriko to make them firm enough to shape into balls. If you use tapioca powder instead, they will become even springy and chewier. Recipe by MsX

Making pizza dough from scratch is the most time consuming part, but can be avoided if using ready made dough. Also, sweeter bbq sauces work better for this recipe. I can't say I've seen a pepperoni and bbq sauce pizza mix before but it turned out amazing!

Makes 1 serving (2 pitas)Calories per serving: 634Total fat per serving: 9.8g#lowfathttps://www.facebook.com/gallbladderevicted/https://livingwithoutagallbladder.home.blog/How about some pizza! 🍕 We all know going to that local pizza joint us going to cost us big time in fat and well, calories too! Lol! But I came up with a low-fat alternative. I used leftover ham we had from Christmas dinner. I do suggest only using 1oz. of meat per pizza though as that is where most of the fat will come from. And if you use olives, use only a Tbs. as they are also high in fat, a good fat, but still fat. Eat up and enjoy pizza again, your way! 😉

I'm so hooked on homemade pizza. I started being lazy with it since I wanted to make the procedures more simple, and ended up with this easy recipe. These days I'm even making this on a busy weekday night.Just remember that it's 50 g of flour per serving, and the water should be half the amount of the flour Please increase the amount of ingredients according to the number of servings.When using aluminum foil, roll it up before spreading it out. This makes the foil slightly bumpy to prevent the dough from sticking (I didn't do this when I took the photo, so it was really a hassle afterwards).I advise you to use a sheet of parchment paper. Recipe by Nanaha778

These are personal pizza sized and great for an easy lunch!I wanted it to be pretty light, as I had a ton of housework to do and my dogs were making life difficult with their muddy little paws... But if you want it a bit heartier then you could add some italian sausage, pepperoni or Canadian bacon. :)

Home made Chicago style deep dish pizza! Even easier to make if you use pre made dough.

I got a bit bored with the usual tomato based pizza toast, so I used what I had in my kitchen and made this.I used store-bought teriyaki chicken. It's nice with sausage too! Recipe by Nanagukun