This lovely offering is from NVC regular guest-poster, Sandra. Thanks Sandra!
Inspired by a desire for pizza, the complete lack of Italian ingredients in our fridge, and our absolute love of (and surplus supply of) Japanese food, FamilyV had this delicious take on pizza for tea in the not too distant past.
Pizza base (we used ready made ones (morrisons own brand are vegan, and cheap!), but if you’re better at baking than me, feel free to make your own!)
shiro miso – white miso, the kind used for making miso soup. It’s a paste made from fermented soybeans, you can usually buy it in Chinese/Japanese supermarkets.
tofu pieces – I used the “cauldron” ready marinated kind, but fried firm tofu would work lovely if you prefer it plainer.
Enoki/shiitake/oyster mushrooms, or any mushrooms
Radishes – I used British ones and pickled daikon (mooli) – it’s like a long white carrot (sometimes yellow when pickled), usually found in the refrigerated section of an oriental supermarket. They’re sweet and crunchy, so a nice addition, but if you can’t find them, the British ones add a similar texture (and some nice colour too).
Mange tout/sugar snap peas, watercress and rocket – I actually used mizuna in the photograph (a slightly bitter, peppery salad green) but it was only because I was trying to find a good use for it before it wilted in the fridge!
Rice vinegar (I like to use the kind ready prepared for sushi, with added sugar and salt, but plain is fine)
Light soy sauce
Slice your vegetables into bite size pieces and set aside.
If you’re frying your own tofu, I recommend slicing it into small square blocks, and deep frying until browned, then drizzling with sesame oil and a pinch of white pepper.
Add about 1 tbsp of miso to a pan with 1 tbsp of soy sauce and rice vinegar, mixed. Heat gently, stirring constantly, until you have a thin paste, adding water until you achieve the desired consistency (remember it’s for pizza, so don’t make it too thin). Remove from heat and set aside to cool.
Heat the oven to about 180 degrees, and while it’s heating, spoon the sauce over the pizza base(s), and arrange the ingredients (except salad greens) to your preference. I like to put the mushrooms on the bottom to give them a little moisture when they cook, so they don’t dry out. Bake the pizza(s) for between five and ten minutes, depending on your oven, checking to make sure the crust doesn’t burn. Top with the salad leaves and enjoy!