Sweetcorn flatbread

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“This take on pizza is loaded with sweet mielies and a welcome herby freshness from the gremolata. If you’re pressed for time, bake the flatbreads in the oven at 190°C for 10–12 minutes.” – Khanya Mzongwana

Ingredients

400 g flour, plus extra for dusting
10 g active dry yeast
40 g sugar
1 t salt
6 T extra virgin olive oil, plus extra for greasing
2 cups lukewarm water
For the topping:
4 T extra virgin olive oil
4 leeks, thinly sliced
2 sweetcorn cobs, grilled and kernels cut off
200 g frozen sweetcorn
2 garlic cloves, thinly sliced
1 t chilli flakes
1 T Spanish smoked paprika
sea salt and freshly ground black pepper, to taste
1⁄4 cup cream
For the popcorn gremolata, mix:
1 cup salted popcorn
10 g Italian parsley, roughly chopped
10 g mint, roughly chopped
10 g dill, roughly chopped
1 lemon, zested
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. To make the flatbreads, combine the dry ingredients in a bowl. Pinch half the olive oil into the dry mixture using your fingertips until well distributed, then gradually stir in the water, mixing it in with your fingers until a rough dough forms. Add more flour if the dough is too wet.

2. Turn out the dough onto a floured surface and knead for 5–7 minutes until smooth and softened. Grease a clean bowl, shape the dough into a ball, place in the bowl, cover with a tea towel and prove for an hour.

3. Once the dough has doubled in size, roll it out into oblong shapes on a floured surface and place on a heated grill. Cook for 3–5 minutes on each side, or until cooked through.

4. To make the topping, heat the olive oil in a pan. Gently fry half the leeks until softened and translucent, then add the sweetcorn and fry until light golden brown. Add the garlic, chilli flakes and paprika. Season and stir in the cream. Spoon onto the flatbread and top with the popcorn gremolata.

Find more corn recipes here.

Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa and Leila-ann Mokotedi