Directions

1. Pour 1½ oz. of olive oil into a 12-inch by 12-inch pan, coating the bottom and sides to create a rich foundation for a golden, crisp crust. 
2. Pour sesame seeds into a bowl and roll the dough’s edge through them, creating a beautiful, crunchy ring of nuttiness that encircles the entire crust.
3. Place the 17.6 oz. dough ball onto a lightly oiled work surface, gently stretching it before transferring it into the prepared pan. 
4. Allow the dough to rest for 1 hour in a warm area, giving it time to relax and develop lightness. 
5. Gently press the dough outward to the corners of the pan, then softly dimple the surface with your fingertips. 
6. Slice the bacon crosswise and add it to a skillet. Cook the bacon to the perfect crisp and set aside.
7. Slice the cabbage in half and remove its core, cutting it into ½-inch strips. Set aside.
8. In the same skillet over medium heat, warm olive oil adding in chopped garlic and sliced onions, letting the aroma bloom. Sautee untion onions are tender, then add cabbage and season it lightly with salt and white pepper.
9. Cook the cabbage until it softens.
10. Gently press the dough outward to the corners of the pan, then softly dimple the surface with your fingertips. 
11. Drizzle olive oil over the dough and par bake at 530°F for 6 minutes, setting the crust while keeping the interior tender. 
12. Once crust is par baked, brush it with soy‑dashi sauce.
13. Top the crust with shredded Grande Fumella Smoked Mozzarella, along with the tender cabbage, smoky bacon, and sweet onions.
14. Slide the pizza back into the oven for 8 minutes, or until the crust turns golden brown and the cheese is melted.
15. Finish the pie with a generous drizzle of Okonomiyaki sauce and Japanese mayo, then crown it with fluttering bonito flakes.
16. Serve immediately.