Place the eggs in hot water for about 10 minutes and turn on the heat. Cut the onion in half and thinly slice. Finely chop 1 shiso leaf. Roughly chop the other 4.
In a bowl, combine the roughly chopped shiso leaves and the ☆ ingredients. Use a boiled egg cutter to slice the boiled eggs.
Spread the pizza sauce over the two pizza crusts, then spread the mixture from Step 2 over that, leaving no gaps. Top with cheese.
If you cook it on a grill, it will become nice and crispy quickly. You can also use an oven or toaster oven.
Garnish with the finely chopped shiso leaf and enjoy!
Variation: Bring the water in Step 1 to a boil, turn off the heat, add the eggs, and let sit for 15~20 minutes to make onsen tamago, then top the pizza with it after baking.
Story Behind this Recipe
I had some shiso and sweet onion left over in my refrigerator, so I decided to use them in a seasonal pizza.
If you like, use baking powder instead of yeast in the pizza dough to reduce the baking time. My family uses a toaster oven to cook fish and not usually our grill, so we don't worry about other food getting a fishy smell.