Tomato and Sweet Corn Pizza







A recipe from the cuisine, allowed in a diet.

How long has it been since you’ve last gobbled on some plain tasty pizza, filled with tomatoes and topped with smokey onion and gooey cheese? And how long since you made your own pizza crust? Also, take notice: if you want this to be vegetarian, replace the mozzarella with a rennet-free type of cheese.

Nutritional Chart

Calories: 631 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 23 g
  • 11 g
  • 111 g

Ingredients Needed for Tomato and Sweet Corn Pizza

1 pound flour
1 teaspoon yeast
1 cup of warm water
1 tablespoon olive oil
3 garlic cloves, crushed
14 ounces canned tomatoes
1 tablespoon tomato puree
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion flakes
1 teaspoon balsamic vinegar
½ red onion, chopped
½ onion, chopped
½ cup sweet corn
2 ounces sun-dried tomatoes
3 ounces cherry tomatoes, halved
4 ounces low moisture mozzarella, sliced
baby spinach

How to Make Tomato and Sweet Corn Pizza

  1. Add the flour and yeast to the dough mixer bowl, season with salt and mix shortly using a spatula.
  2. Start the dough mixer and gradually add the warm water. Mix until you have a dough.
  3. Cover the bowl with a kitchen towel and let the dough rise for 1 hour.
  4. Heat the olive oil in a pot over low heat and add the garlic. Cook and stir for 30 seconds or so.
  5. When it sizzles add the canned tomatoes and stir them in.
  6. Add the tomato puree and do the same.
  7. Keep adding the dried oregano, dried basil, and onion flakes. Season with salt and pepper, then add the balsamic vinegar. Cook and stir for 2-3 minutes.
  8. Dust the work surface with flour and flatten the pizza dough using the rolling pin. Make an outer rim by folding the edges towards the inside a little and pressing with the tip of your finger.
  9. Line a baking tray with parchment paper and transfer the pizza crust on it. Spread the tomato mixture over it, then top with onion, red onion, sweet corn, sun-dried tomatoes, cherry tomatoes, and slices of mozzarella. Garnish with a few baby spinach leaves.
  10. Bake for 15 minutes at 440⁰F/220⁰C.

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