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Pizza with corn and mozzarella

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Ingredients for 4 servings:

  • 500 ml water
  • 1,000 g flour
  • 1 packet of yeast
  • 4 tsp salt
  • 20 ml olive oil
  • 2 cans of tomatoes, chopped, approx. 400 g each
  • 2 onions
  • 2 cloves garlic
  • 2 tsp vegetable broth
  • 1 tsp salt
  • some pepper
  • 1 can of corn
  • 1 pack of grated mozzarella, approx. 200 g

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Mix yeast, salt, olive oil, and water. Add flour and knead into a dough. Let rest for 1 hour. Sauté onions with garlic. Add tomatoes. Season with vegetable stock, salt, and pepper. Simmer. Ideally, purée the sauce while you’re at it. Roll out the pizza dough. Place on baking sheets. Spread the sauce on top. Sprinkle with cheese, then top with the corn. Bake in a preheated oven at 220-250°C for about 20 minutes. The time also depends on how thick the dough was rolled out. Tip: Other toppings are, of course, possible.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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