Ingredients
- strong white bread flour 250g
- fast-action dried yeast 1 tsp
- sea salt flakes 1 tsp
- caster sugar 1 tsp
- olive oil 2 tbsp
TOPPING
- garlic 2 cloves, crushed
- olive oil 2 tbsp
- dried chilli flakes a pinch
- sweetcorn 195g tin, drained
- vegetable stock 50ml
- chestnut mushrooms 400g, thickly sliced
- smoked paprika 1 tsp
- red onion 1, halved and thinly sliced
- basil a handful of leaves, chopped
Method
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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.
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Step 2
Put the dough in a clean, lightly oiled bowl, cover and leave to prove somewhere warm for 1 hour.
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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.
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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.
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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.
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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.
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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.
