Patchwork Pizza

Ingredients:

7.5cm square Shumai skin

<Tomatoes & Black Olives>
10 to 12 mini tomatoes
6 olives
4 teaspoons pizza sauce

<4 pieces of Asparagus & Nuts>
18 pieces mini asparagus
4 teaspoons mayonnaise
Moderate amount of mixed nuts ^★
Mayonnaise sauce ^★ (4 teaspoons mayonnaise + 2 teaspoons milk or soy milk)

<4 pieces of Purple Cabbage and Salmon>
30g cheese for pizza
A little salt, lemon juice
1/8 piece purple cabbage*
4 slices salmon* (sashimi)
1 piece radish ^★
A little dill ^★

 <3 Figs & Ricotta>
3 tablespoons ricotta cheese
1 piece figs ^★
A little honey ^★
A little mint ^★

Instructions:

1. Cut the cherry tomatoes into round slices, cut the black olives in half horizontally, thinly slice the radishes, and cut the figs into wedges. Cut the mini asparagus into slightly shorter pieces than the shumai skin. Shred the purple cabbage, sprinkle with salt and leave for 5 minutes, then squeeze out the water and sprinkle with lemon juice.
2. <Tomatoes & Black Olives> Apply pizza sauce to the shumai skin and top with mini tomatoes and black olives.
3. <Asparagus & Nuts> Apply a thin layer of mayonnaise to the skin of the shumai and arrange the mini asparagus.
4. <Purple Cabbage & Salmon> Put pizza cheese on the shumai skin.
5. <Fig & Ricotta> Spread ricotta cheese on the shumai skin.
6. Place (2) to (5) on a flat plate, cover with a lid, and cook on [LOW] for 3 minutes, then remove the lid and bake on [MED] for another 3 minutes. Each topped with ★.