Sweet Corn & Jalapeño Pizza Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">500g strong bread flour (plus extra for dusting)</li> <li class="ingredients-single-item">7g fast-action dried yeast</li> <li class="ingredients-single-item">10g salt</li> <li class="ingredients-single-item">325ml lukewarm water</li> <li class="ingredients-single-item">30ml olive oil (plus extra for greasing)</li> <li class="ingredients-single-item">15ml honey</li> <li class="ingredients-single-item">300g sweet corn kernels (fresh or frozen)</li> <li class="ingredients-single-item">3-4 jalapeño peppers, thinly sliced</li> <li class="ingredients-single-item">1 small red onion, thinly sliced</li> <li class="ingredients-single-item">250g mozzarella cheese, grated</li> <li class="ingredients-single-item">100g cotija cheese, crumbled (or feta cheese)</li> <li class="ingredients-single-item">200ml passata (tomato sauce)</li> <li class="ingredients-single-item">3 garlic cloves, minced</li> <li class="ingredients-single-item">2 tsp smoked paprika</li> <li class="ingredients-single-item">1 handful fresh cilantro leaves, chopped</li> <li class="ingredients-single-item">2 limes, cut into wedges (for serving)</li> <li class="ingredients-single-item">120ml sour cream (for drizzling)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Pizza stone or baking steel (or heavy baking sheet)</li> <li class="equipment-single-item">Pizza peel (or large flat baking sheet)</li> <li class="equipment-single-item">Stand mixer with dough hook (optional)</li> <li class="equipment-single-item">Frying pan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> To make the pizza dough, combine the bread flour, yeast, and salt in a large bowl or the bowl of a stand mixer. Create a well in the center and pour in the lukewarm water, olive oil, and honey. The honey provides a touch of sweetness and helps activate the yeast for better fermentation. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> If using a stand mixer, attach the dough hook and mix on low speed for 8-10 minutes until the dough is smooth and elastic. If mixing by hand, use a wooden spoon to combine ingredients, then turn onto a floured surface and knead for 10-12 minutes. The dough should pass the "window pane test" - when stretched gently, it should become thin enough to see light through without tearing. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and allow to rise in a warm, draft-free spot for about 1-2 hours, or until doubled in size. This slow rise develops the gluten structure and complex flavors in your dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough is rising, prepare your toppings. Heat a frying pan over medium-high heat and add the corn kernels (no oil needed). Cook for 5-7 minutes without stirring too frequently to allow some kernels to char slightly, creating a delicious roasted flavor. Set aside to cool. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a small bowl, mix the passata with minced garlic and 1 teaspoon of smoked paprika. This creates a flavorful base that will complement the sweet corn and spicy jalapeños. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> At least 30 minutes before baking, place your pizza stone or baking steel in the oven and preheat to the highest setting (usually around 250-275°C/480-525°F). The intense heat from a preheated stone or steel is crucial for achieving a crispy base and airy crust. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Once the dough has doubled in size, punch it down to release the air bubbles and divide into two equal portions. If you're only making one pizza, you can refrigerate the second portion in an airtight container for up to 3 days, or freeze for up to 3 months. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> On a well-floured surface, gently stretch one portion of dough into a 30cm (12-inch) circle, working from the center outward and being careful not to tear the dough. Leave a slightly thicker edge for the crust. If the dough resists stretching, let it rest for 5 minutes to relax the gluten, then try again. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Dust your pizza peel generously with flour and carefully transfer the stretched dough onto it. Give the peel a gentle shake to ensure the dough moves freely and isn't sticking (which would make it difficult to slide onto the hot stone). </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Working quickly, spread half the tomato sauce mixture over the pizza base, leaving a 2cm border around the edge. Sprinkle with half the mozzarella cheese, followed by half the corn, jalapeño slices (remove seeds for less heat if preferred), and red onion. Finish with half the cotija or feta cheese and a light dusting of the remaining smoked paprika. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> With a quick jerking motion, slide the pizza from the peel onto the preheated stone or steel in the oven. Bake for 8-12 minutes, or until the crust is golden brown and puffed, and the cheese is bubbling and spotted with brown. The high heat creates a magnificent oven spring, resulting in a light, airy crust with a satisfying chew. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> While the first pizza is baking, prepare the second one following steps 8-10. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Carefully remove the pizza from the oven using the pizza peel or a large spatula. Allow it to cool slightly for 1-2 minutes before topping with fresh cilantro. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Mix the sour cream with a squeeze of lime juice to create a drizzling consistency, and drizzle over the hot pizza just before serving. The cool, tangy cream provides a beautiful contrast to the spicy jalapeños. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Slice the pizza and serve immediately with lime wedges on the side. The fresh lime juice squeezed over the top just before eating adds a bright, zesty flavor that enhances all the other elements. Enjoy your homemade Sweet Corn & Jalapeño Pizza while it's hot and at its most delicious! </li> </ol>