Cooking instructions

For the Sweetcorn Puree

1. Melt the butter in a large saucepan 

2. Add the diced shallot, chopped garlic and sweat on a medium heat until soft and translucent 

3. Add the sweetcorn and cook on a medium heat for 10 minutes

4. Add the water and simmer for another 30 minutes or until the corn is soft

5. When cool, blitz the mixture in a food processor until smooth

6. Season to taste and set aside to use on the pizza 

For the Pizza

1. Take one ball of pizza dough and place onto a hard surface that’s been dusted with flour and semolina

2. 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

3. Place the pizza base onto a 10” - 12” size pizza baking tray

4. Spread the  sweetcorn puree over the stretched pizza base

5. Sprinkle mozzarella cheese over the sauce

6. Sprinkle over the sliced spring onion

7. Add the chicken and chorizo, making sure this is spread evenly

8. Bake at 220 degrees celsius for 8-12 minutes or until the crust is golden

9. Sprinkle over coriander and brush the crust with olive oil

10. Enjoy!