Homemade tomato-base pizza recipe topped with pepperoni, peppers and sweetcorn.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 20 minutes
    • Italian

    Pepperoni and Sweetcorn Pizza

    Recipe Information

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    550g Plain Flour

    30g Baking Powder

    60g Tomato Purée

    20g Pesto

    150g Grated Mozzarella Cheese

    170g tin Sweetcorn, drained

    60g Mild Pepperoni

    1 Red Pepper, thinly sliced

    5g Fresh Basil Leaves

    50ml Olive Oil

    Salt and Black Pepper


    Pre-heat the oven to 220°C/Gas Mark 7.

    Mix the flour and baking powder together in a large bowl.

    Add 270ml warm water, a large pinch of salt and the olive oil and mix well.

    Turn out onto a lightly-floured surface and knead for 2 minutes.

    Divide the mixture into 4 balls and roll out to create 30cm pizza bases.

    Mix the tomato purée with the pesto and 50ml warm water.

    Spread this over the 4 bases and sprinkle over the cheese.

    Divide the pepperoni, peppers and sweetcorn over the bases.

    Bake in the oven on separate trays for 20 minutes.

    Serve, topped with the torn basil leaves and some black pepper.

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