ready in 1 hr 40 min.
- For the base
- 2 cups Bread flour
- 1 tsp dry fast acting instant yeast
- 1 tsp salt
- ⅞ cup warm water
- 1 Tbsp olive oil (plus extra for drizzling)
Variation: spread the uncooked pizza base with 2-3 tablespoons pesto before adding the topping. Add a sprinkling of chopped fresh herbs (oregano, basil, etc. ) as soon as the pizza comes out of the oven.
For the base: mix together the flour yeast and salt in a mixing bowl. Make a well in the centre and pour in the water and oil. Mix to a soft, fairly wet dough.
Turn onto a lightly floured surface and knead for 5 minutes until smooth. Put into a lightly greased bowl, cover with a tea towel and leave to rise until doubled in size - about 1 hour.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Line a baking tray with non-stick baking paper.
Quickly knead the dough and roll out into a large round about 25 cm | 10" in diameter. Place on the baking tray.
For the topping: brush the dough with olive oil and sprinkle with the cheese. Place the tomatoes on top and season with salt and pepper. Add the cheese, ham, mushrooms and sweetcorn.
Drizzle with oil and bake for about 20 minutes until the base is cooked, the cheese is bubbling and the tomatoes and mushrooms are tender.