Chunks of tofu marinated in ginger and soy sauce impart something of an oriental flavour to this pizza.
1 litre (1 3/4 pints) milk
1 tsp salt
250 g (8 oz) semolina
1 tbsp soy sauce
1 tbsp dry sherry
1/2 tsp grated fresh ginger root
275 g (9 oz) tofu, cut into chunks
2 eggs
60 g (2 oz) Parmesan, grated
Tomato Sauce
30 g (1 oz) baby sweetcorn, cut into 4
30 g (1 oz) mangetout (snow peas), trimmed and cut into 4
4 spring onions (scallions), trimmed and cut into 2.5 cm (1 inch) strips
60 g (2 oz) Mozzarella, sliced thinly
2 tsp sesame oil salt and pepper
1 tsp salt
250 g (8 oz) semolina
1 tbsp soy sauce
1 tbsp dry sherry
1/2 tsp grated fresh ginger root
275 g (9 oz) tofu, cut into chunks
2 eggs
60 g (2 oz) Parmesan, grated
Tomato Sauce
30 g (1 oz) baby sweetcorn, cut into 4
30 g (1 oz) mangetout (snow peas), trimmed and cut into 4
4 spring onions (scallions), trimmed and cut into 2.5 cm (1 inch) strips
60 g (2 oz) Mozzarella, sliced thinly
2 tsp sesame oil salt and pepper
method
1. Bring the milk to the boil with the salt. Sprinkle the semolina over the surface, stirring all the time. Cook for 10 minutes over a low heat, stirring occasionally, taking care not to let it burn. Remove from the heat and leave to cool until tepid.
2. Mix the soy sauce, sherry and ginger together in a bowl, add the tofu and stir gently to coat. Leave to marinate in a cool place for about 20 minutes.
3. Beat the eggs with a little pepper. Add to the semolina with the Parmesan and mix well. Place on a large greased baking sheet (cookie sheet) or pizza pan and pat into a 25 cm (10 inch) round, using the back of a metal spoon. Spread the tomato sauce almost to the edge.
4. Blanch the sweetcorn and mangetout (snow peas) in boiling water for 1 minute, drain and place on the pizza with the drained tofu. Top with the spring onions (scallions) and slices of cheese. Drizzle over the sesame oil and season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately.
2. Mix the soy sauce, sherry and ginger together in a bowl, add the tofu and stir gently to coat. Leave to marinate in a cool place for about 20 minutes.
3. Beat the eggs with a little pepper. Add to the semolina with the Parmesan and mix well. Place on a large greased baking sheet (cookie sheet) or pizza pan and pat into a 25 cm (10 inch) round, using the back of a metal spoon. Spread the tomato sauce almost to the edge.
4. Blanch the sweetcorn and mangetout (snow peas) in boiling water for 1 minute, drain and place on the pizza with the drained tofu. Top with the spring onions (scallions) and slices of cheese. Drizzle over the sesame oil and season.
5. Bake in a preheated oven, 200°C/400°F/Gas Mark 6, for 18 - 20 minutes, or until the edge is crisp and golden. Serve immediately.
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