Directions

• Preheat the over to 180c fan
• Make the pizza base
• Boil a kettle with water. When boiled add about 80ml to a jug and top with cold water up to 150ml.
• Pout the rest of the kettle water into a large mixing bowl and leave for a few mins to warm the bowl. Discard the water and dry the bowl
• Add the flour and salt to the bowl and make a well in the centre of the flour
• Add the dried yeast, olive oil, and water into the well and mix until well combined and a dough is formed
• Turn out onto a well-floured surface and knead for 5 minutes until soft and elastic
• Pour a little olive oil back into the bowl and coat the bottom and sides. Place the dough back in the bowl, cover with a clean tea towel, and leave to prove for 60 mins. If it’s a cold day put the bowl in a warm room away from the windows
• Make the tomato sauce
  
• Add all the ingredients to a small bowl and stir well until you have a smooth sauce
• Cook the veggies
  
• Peel and chop the onion
• Deseed and chop the pepper
• Halve the cherry tomatoes
• Add the onion, pepper and cherry tomatoes to a large baking tin and drizzle with olive oil and season with salt and black pepper
• Cook in the overn for 20 mins then set aside
• Assemble the pizza
  
• Turn the oven up to 220c
• After the base has proved it should double in size. Knock back the dough to remove excess air (take the dough out of the bowl and put it on a lightly floured surface and fold it repeatedly in on itself using the heels of your hands, until it is smooth and all the air is knocked out of it.
  
• Lightly knead the dough for another minute then form into a ball. Roll out into a circle to fit your pizzza pan or into a rectangle if using a baking tray
• Add the dough to the pizza pan, pushing it all the way to the edges.
• Spread over the tomato sauce and top with the cooked veggies
• Open and drain the sweetcorn and sprinkle over the pizza
• Cook in the oven at 220c for 15 mins
• Remove from the oven and scatter over the basil leaves.