Name: Vegan pizza
Total time: 1 h 10 min
Yield: Serves 2-3
Ingredients: 250g strong white bread flour; 1 tsp fast-action dried yeast; 1 tsp sea salt flakes; 1 tsp caster sugar; 2 tbsp olive oil; 2 cloves garlic, crushed; 2 tbsp olive oil; a pinch dried chilli flakes; 195g tin sweetcorn, drained; 50ml vegetable stock; 400g chestnut mushrooms, thickly sliced; 1 tsp smoked paprika; 1 red onion, halved and thinly sliced; a handful of leaves basil, chopped

Ingredients

VEGAN PIZZA DOUGH

250g strong white bread flour
1 tsp fast-action dried yeast
1 tsp sea salt flakes
1 tsp caster sugar
2 tbsp olive oil

VEGAN PIZZA TOPPING

2 cloves garlic, crushed
2 tbsp olive oil
a pinch dried chilli flakes
195g tin sweetcorn, drained
50ml vegetable stock
400g chestnut mushrooms, thickly sliced
1 tsp smoked paprika
1 red onion, halved and thinly sliced
a handful of leaves basil, chopped

Method

STEP 1
Put the flour, yeast and sea salt in a bowl. Measure out 125ml of warm water then stir in the sugar and 2 tbsp of olive oil. Gradually add this liquid to the flour, mixing until it forms a dough (you might not need all of the liquid). Tip onto a lightly oiled worksurface and knead for 10 minutes until smooth. 
STEP 2
Put the dough in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.
STEP 3
To make the topping, fry the garlic in the olive oil for a few minutes then add the chilli flakes and cook for 1 minute. Add the sweetcorn and cook, stirring, until heated through. Tip into a high-powered blender and whizz, adding a little stock, until you have a creamy consistency.
STEP 4
Fry the mushrooms in another pan with a splash of olive oil and lots of seasoning, until the liquid has evaporated and they’re starting to crisp. Sprinkle over the paprika, toss and take off the heat.
STEP 5
Knock the dough back and divide in half. Roll and gently pull each piece out into a 26cm pizza base on sheets of baking paper.
STEP 6
Heat the oven to 220C/fan 200C/gas 7. Put two heavy baking sheets on shelves near the top of the oven and leave them to heat for at least 10 minutes. 
STEP 7
To finish the pizzas, spread the sweetcorn cream over the bases, leaving a 2cm border around the edges. Top with the mushrooms and the red onion. Lift each baking paper sheet with the topped pizzas onto the heated baking trays. Cook for 12-15 minutes or until the bases are crisp and tops bubbling. Scatter with basil, drizzle with a little more oil then cut into slices to serve.