Sweetcorn-Based Pizza With Chorizo, Chilli Oil & Salad

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your chilli flakes (can't handle the heat? Go easy!) to a small heatproof bowl with a pinch of salt

Heat a pot with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil over a medium heat for 1-2 min or until very hot then carefully pour the heated oil into the bowl, give it a good mix up and set aside for later, reserving the pot – this is your chilli oil

Boil half a kettle

Put a large baking tray (or two) in the oven to heat up (this will stop your pizza bottoms from going soggy!)

Peel and finely chop (or grate) your garlic

Drain your sweetcorn

Reheat the reserved pot with a knob of butter over a medium heat

Once hot, add the drained sweetcorn and chopped garlic and cook for 1-2 min or until fragrant

Once fragrant, add your chicken stock mix and 50ml [75ml] [100ml] boiled water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 3-4 min further or until the sweetcorn is tender

Meanwhile, drain your mozzarella, then pat and squeeze as much liquid out as you can with kitchen paper

Tear the drained mozzarella into rough, bite-sized pieces

Once tender, add the sweetcorn to a food processor with a splash of milk and a generous grind of black pepper and blitz until smooth – this is your sweetcorn purée

Remove the heated tray[s] from the oven and add the pizza base[s]

Divide the sweetcorn purée between the pizza base[s] and spread it evenly all over them with the back of a spoon

Top with your diced chorizo and torn mozzarella and return the tray[s] to the oven for 12-15 min or until the cheese has melted and the bases are crisp – this is your chorizo & sweetcorn pizza

While the pizza is cooking, strip your coriander from their stalks, discard the stalks

Trim, then slice your spring onion[s]

Wash your salad then pat dry with kitchen paper