Gyoza Wrapper Pizza

Prepare a frying pan and line the bottom evenly with gyoza wrappers. With a standard frying pan about 24 cm across the base, one 25-sheet pack makes 2 pizzas.

Make the quick pizza sauce. Add grated garlic to 3 tablespoons of ketchup.

Add the herb-blended Crazy Salt and 1 tablespoon of olive oil, then stir together.

Add Tabasco and a little soy sauce as secret ingredients to tighten up the flavor.

Spread the finished pizza sauce evenly over the gyoza wrappers lining the pan.

For the second pizza, spread mentaiko mayo instead for a different flavor. Once the sauce is spread, scatter cheese over it.

Cut the fillings. Peel the onion and slice it thin, remove the stems from the cherry tomatoes and quarter them, and cut off the soil-covered part of the mushrooms before slicing them thin, stem end included.

Add the prosciutto, and slice the sausage thin on the diagonal before arranging it on top. On the mentaiko mayo pizza, add shimeji mushrooms and bacon.

Pile plenty of cheese over the fillings, then top with dried parsley and shredded nori.

Place over heat, and as soon as it warms up, turn the heat to low and leave it for 10 minutes.

After 10 minutes, once it has finished cooking, remove it from the pan and cut it.

To finish, drizzle olive oil over the top for aroma. If it tastes like something is missing, add a dash of Tabasco.