Remove the pit from 3-4 umeboshi. Mince the flesh into a coarse paste. Dot small spoonfuls across the pizza. Don't spread it—let it hide in little pockets of intensity.

You want a Neapolitan-style thin crust. Not a thick, doughy Chicago deep-dish. The char from a high-heat oven adds a smoky bitterness that contrasts beautifully with the sour plum.

Let’s be honest. When you think “pizza toppings,” your mind goes straight to pepperoni, mushrooms, or maybe some spicy sausage. You probably don’t think of a shriveled, salty-sour pickled plum.

Putting that on pizza sounds crazy. But so did pineapple, and look where we are now. After testing this at home (and begging a local fusion joint to make me a special order), I’ve broken down the perfect formula.