Chef Recipes

Flourless Pizza Recipe: Grant Achatz's 3 Michelin-starred Creation

Alessandra Meldolesi
copertina pizza riso grant achatz

There's a specialty that Grant Achatz loves to prepare with his two sons, Kaden and Keller (named in honor of his California mentor): the sushi rice pizza, a playful blend of two pop icons, vaguely reminiscent of a Milanese "riso al salto" “crispy rice” (but is he aware of that?).

The dish

Grant Achatz's rice pizza is one of the favorite dinners of the Chicago's great chef's children, who enjoy helping him with its preparation. The idea blends two pop icons: the popular Neapolitan pizza and Asian fried rice.

Grant Achatz Alinea Zbigniew Bzdak Chicago Tribune
@Zbigniew Bzdak-Chicago Tribune

The toppings can vary, but Achatz insists on never missing the manchego cheese, which has a flavor profile similar to miso. The perfect pairing is a citrusy wheat beer in Belgian or Japanese style. Ideal for family or friends, enjoying it in front of a TV match.

Grant Achatz's rice pizza recipe

grant achatz pizza al riso Christina Holmes
@Christina Holmes

Serves 4 people: 

  • 2½ ounces shiitake mushrooms, stemmed, caps thinly sliced
  • 2 tbsp. soy sauce
  • 2 tbsp. canola oil
  • ½ tsp. toasted sesame oil
  • 3 cups cooked sushi rice
  • 5 oz. firm tofu, sliced
  • 2 tsp. unagi sauce (optional)
  • ⅓ cup shelled edamame
  • 5 oz. Manchego cheese, shredded (about 1½ cups)
  • ½ cup soy bean sprouts
  • Kosher salt
  • Togarashi and toasted white and black sesame seeds, for sprinkling
  • 1 cup large bonito flakes
  • 6 shiso leaves, thinly sliced
  • ¼ cup coriander leave


Preheat the oven to 190°C (375°F). Season the mushrooms with soy sauce. Let them marinate for 5 minutes and then drain.

 In a 9-inch ovenproof nonstick pan, heat the oils. Press the rice into the pan, about ¼-inch thick. Cook over moderately high heat until the bottom is golden for about 10 minutes. Top with the tofu in a single layer and drizzle with unagi sauce. Add the shiitake, edamame, cheese and bean sprouts and season with salt. Sprinkle it with togarashi and sesame seeds.

Place the pan in the oven and bake it on the top shelf for 15 minutes, until the surface is golden.

Slide the pizza onto a serving plate; garnish with bonito, shiso, and coriander leaves, then serve.

grant achatz 2023 07 28 12 12 58



1723 N Halsted St, Chicago, IL 60614, Stati Uniti



Recipe Sourced from Food&Wine

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