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.

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.

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.

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.

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.