Sweetcorn, Cherry Tomato and Rocket Pizza with Crème Fraîche
Inspired by techniques from America's Test Kitchen.
Sheet pizza with a creamy herbed base, melted cheese, juicy corn kernels and charred cherry tomatoes, crowned with peppery rocket at the last moment.
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Method
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Equipment
- rimmed baking tray, about 30 x 40 cm
- rolling pin
- pastry brush
- small bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 714 kcal |
| Protein | 24.3 g |
| Carbohydrate | 64 g |
| of which sugars | 6 g |
| of which free sugars | 0 g |
| Fat | 40 g |
| of which saturates | 20.4 g |
| Fibre | 3.6 g |
| Salt | 2.63 g |
Protein per 100 kcal
3.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Base
- 30 ml extra-virgin olive oil
- 120 g crème fraîche
- 4 tbsp chopped fresh basil
- ¼ tsp dried chilli flakes
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Topping
- 225 g fontina, grated
- 170 g cherry tomatoes, quartered
- 120 g sweetcorn kernels, cut from 1 cob (or thawed frozen)
- 1 shallot, thinly sliced
- 1.5 g fine sea salt or table salt about ¼ tsp
To finish
- 55 g baby rocket
- 1
Heat Oven. Heat the oven to 260 °C with a shelf in the middle and brush the tray with 15 ml oil.
- 2
Mix Base. Combine crème fraîche (120 g), basil (4 tbsp chopped) and chilli flakes (¼ tsp) in a bowl.
- 3
Shape Dough. Roll the dough (450 g) on a lightly floured worktop to about 40 x 25 cm and 6 mm thick, lift onto the tray and brush the edges with 10 ml oil.
- 4
Build. Spread the crème fraîche mixture leaving a 1 cm border, scatter fontina (225 g grated), quartered tomatoes (170 g), sweetcorn kernels (120 g), thinly sliced shallot (1) and salt (¼ tsp).
- 5
Bake. Bake 15-20 min, turning halfway, until golden with browned spots.
- 6
Finish. Cool 5 min, toss baby rocket (55 g) with the last 5 ml oil, pile over the pizza and slice.
Storage
Eat straight away for best results; leftovers can be chilled for up to 2 days and reheated gently in a low oven if desired. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
