Ingredients

Method

For the dough:
• 100 g frozen sweetcorn, thawed
• 10 g instant dry yeast
• 2 T sugar
• 2 cups lukewarm water
• 2 T extra virgin olive oil , plus extra for serving
• 1 t salt
• 150 g bread flour
• 120 g semolina
For the toppings:
• 50 g Woolworths basil pesto
• 30 g pistachios, shelled
• 50 g Woolworths Napoletana sauce (freeze the rest for pasta)
• 80 g mozzarella, grated
• 4 slices Serrano ham (or other charcuterie)
• 1 x 125 g Woolworths burratina mozzarella
• fresh basil, for serving
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the dough, blitz the sweetcorn in a food processor until fairly smooth but still with a bit of texture. Place the yeast, sugar and water in a bowl and stir lightly. Allow to stand for 10 minutes, or until bubbles appear on the surface.

2. Stir in the olive oil, sweetcorn and salt until just combined. Add the bread flour and semolina and mix through using a metal spoon until well-combined and smooth.

3. Transfer to a greased bowl and cover with a tea towel. Allow to prove for 2 hours or until doubled in size.

4. Preheat the oven to 200°C. Once the dough has risen, place it on a floured suface. Gently shape into a ball, keeping your hands floured. Grease an ovenproof pan (cast-iron would be ideal), or a 20 x 30 cm metal tray with olive oil and place the dough inside, flattening it into shape. Bake for 8–10 minutes.

5. In a blender, blitz the basil pesto with the pistachios until chunky.

6. Remove the pizza base from the oven, spread with the Napoletana sauce, top with the mozzarella and ham, and bake for a further 8–10 minutes until the cheese is bubbling and golden and the pizza base is crispy.

7. Remove from the oven and top with the burratina and spoon over the pistachio-basil pesto. Drizzle with olive oil and garnish with basil. Season to taste.

Cook's note: Make extra dough to parbake more pizza bases, wrap individually and freeze.

Photographs: Jan Ras
Food assistant: Ellah Maepa