Cheeseless pizza

Serves 4
This pizza incorporates the pumpkin bechamel sauce from the pumpkin korokke in the previous recipe and is a great way to use up any leftover bechamel. If you use soy milk to make the bechamel sauce then you have yourself a moist and tasty vegan pizza with a difference. I have assumed you will be using supermarket bought pizza bases but if you want to make your own (and I always do) I have included a simple recipe in the glossary.
Ingredients 4 pizza bases 1 batch pumpkin korokke mix 1 small jar pickled chilli rings 1 small can sweetcorn 4 tomatoes Wasabe dressing (optional) 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp white sugar 2 tbsp mirin 1 tbsp wasabe	First of all make the korokke mix or use any leftover mix from the freezer.
	Spread the pizza bases with the pumpkin korokke mix and top with the jalapenos, sweetcorn and sliced tomatoes. Bake for about 10 to 12 minutes in a hot oven. Serve with some wasabe dressing drizzled over the top for a bit of extra zing (optional).
	To make the dressing just mix all of the dressing ingredients in a bowl. This dressing keeps well in the fridge.

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Basic pizza dough 450g (1lb) strong ('00' grade or bread flour) 1 sachet of easy bake yeast 1 teaspoon of salt 240ml (8.5floz) warm water I use easy bake yeast because the results I get from it are good enough for me and it's quick and easy. If you want to use fresh yeast or other types of yeast then please do so. Mix together the flour, yeast and salt in a bowl and add the warm water. Bring the mixture together with a blunt knife and then with your hands. Place the resultant stickyish dough on a floured surface and knead for ten minutes until the dough is smooth and a little springy. When you stick your finger in it should spring back a little. Add more flour as and when you need it. Place the dough in an oiled bowl, cover with cling film, and allow to rise in a warm place for 2 hours. It should at least double in size. The bowl should be airtight otherwise the surface of the dough will get dry and crusty. Roll out you pizza bases on a well floured surface and top raw and cook from raw for best results.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally! It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.
Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.
Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.