Pizza with Meatballs, Beans and Corn

For the dough, crumble the yeast in a bowl and mix with the sugar and about 175 ml (approximately ¾ cup) of lukewarm water until smooth. Mix the flour, olive oil and salt together and pour the yeast solution into it. Knead to a smooth dough. Cover the dough and let rise for about 1 hour in a warm place.

For the topping, rinse the kidney beans and the corn in a colander and drain.

Rinse the red chile pepper, halve, trim and finely chop. Peel the garlic and finely chop. Mix the garlic together with the red chile pepper into the ground beef. Season with salt and pepper, and from small balls from the mixture.

Stir the crushed tomatoes with oregano and season with chile powder and salt.

Line two baking trays with baking paper.

Divide the dough into 4 portions, roll out each portion on a floured surface into pizza bases of about 22 cm (approximately 9 inches) in diameter, and place on baking trays.

Spread the tomato mixture over the bases while leaving a narrow margins. Press the meatballs flat and spread over the tomatoes. Sprinkle the kidney beans and corn kernels and spread the cheese over. Bake in a preheated oven at 220°C (fan: 200°C, gas mark 4) (approximately 420°F) for about 20 minutes until golden brown.