FB 18 Feb lr

Sweet Corn & Salami Pizza


Firstly, make pizza dough by mixing together the yeast, honey and half the water. Leave until it bubbles (approx 5 minutes). Mix the flour and salt together in a large bowl or electric mixer bowl. Add the honey/yeast mixture and oil. Add remaining water and mix together for 10-15 minutes, until the dough feels soft and silky.

Cover, leave to prove for 30-60 minutes in a warm place. Knock back, and knead on floured board, for another 2-3 minutes.

When the dough is ready, divide into three cricket-ball sized pieces and individually form into balls. Roll out each ball on a floured surface with quick light motions as thinly as possible. Each ball should roll out to make a 30cm pizza base, large enough for two people. Place on a baking sheet ready for the topping. Preheat oven to 220°C.

Peel the outer husks and silk from the LeaderBrand sweetcorn cobs. Heat a pot of water and steam or boil cobs until tender for about 15 minutes. Drain. Slice the kernels away from the cob using a sharp knife and set aside.

Brush the top of the pizza bases with olive oil. Spread the pizza sauce over the bases evenly covering the bottom. Arrange the toppings of choice (red onion wedges, salami, mushrooms, tomatoes, olives etc) on top then sprinkle with the sweetcorn kernels. Arrange the mozzarella cheese slices and season with freshly ground black pepper.

Bake in oven for 25 minutes until cheese is bubbling and base is beginning to golden. Garnish with fresh LeaderBrand Baby Spinach leaves and serve with Broccoslaw on the side.