Mayo and corn

Japanese pizza chains arrived in the 1980s and immediately started building for a Japanese palate: corn, potato, teriyaki chicken, squid, and mayonnaise piped over the top in stripes. Kewpie mayonnaise is the working part. It is made with egg yolks only and rice vinegar, so it is richer and sharper than the western kind, and it holds together under oven heat instead of splitting.

The build

1. Boil waxy potatoes until just done, slice them thick, and let them steam dry.
2. Cheese on the dough, then potato, sweetcorn, and thin onion.
3. Bacon or teriyaki chicken if you want it.
4. Pipe Kewpie mayonnaise in a close lattice over everything before it goes in.

After the oven Shredded nori, and spring onion. Katsuobushi if you have it, so it moves.

The bake

On top

Sauce

None, or a thin white sauce. This is a mayonnaise pizza and a second creamy layer is one too many.

Cheese

Mozzarella, mild, plenty.

You got it right when Toasted brown stripes across the top and corn that pops rather than sits.