Cooking instructions
For the Sweetcorn Puree
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Melt the butter in a large saucepan
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Add the diced shallot, chopped garlic and sweat on a medium heat until soft and translucent
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Add the sweetcorn and cook on a medium heat for 10 minutes
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Add the water and simmer for another 30 minutes or until the corn is soft
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When cool, blitz the mixture in a food processor until smooth
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Season to taste and set aside to use on the pizza
For the Pizza
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Take one ball of pizza dough and place onto a hard surface that’s been dusted with flour and semolina
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Push down on the dough with your hands to gently stretch the dough, keeping it round. Be careful not to touch the outside edge of the dough to help form a thicker crust
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Place the pizza base onto a 10” - 12” size pizza baking tray
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Spread the sweetcorn puree over the stretched pizza base
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Sprinkle mozzarella cheese over the sauce
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Sprinkle over the sliced spring onion
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Add the chicken and chorizo, making sure this is spread evenly
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Bake at 220 degrees celsius for 8-12 minutes or until the crust is golden
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Sprinkle over coriander and brush the crust with olive oil
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Enjoy!