Charred corn, lime & feta pizza

Step by Step

Step 1

Preheat the oven to 240ºC, gas mark 9 with 2 large baking trays inside. Meanwhile, heat a frying pan over a high heat and dry fry the corn cobs and jalapeño, turning occasionally, until charred all over (8-10minutes). Transfer to a board and, when cool enough to handle, carefully slice off the kernels. Deseed the jalapeño and finely chop.

Step 2

On a floured surface, roll out the dough balls to 25cm-long ovals and transfer to the hot trays. Brush with the oil and tear over the mozzarella, leaving a 2cm border. Top with the corn and chilli. Bake for 7-10 minutes, until the base is golden and the cheese is bubbling.

Step 3

Meanwhile, stir together the soured cream and lime zest with a squeeze of lime juice. When the pizzas are cooked, transfer to a board; drizzle over the soured cream mixture. Sprinkle with the feta, coriander and tajin style seasoning. Serve at once with the lime wedges.