Dissolve the yeast in a small bowl using 2 Tablespoon water for 5 minutes. If using activated yeast you can skip this process
In a mixing bowl add flour, salt, 1 Tablespoon oil and yeast water and start to mix the ingredients
Use remaining/as needed water to knead a soft dough
keep the dough covered for 15-20 minutes on a warm place
Use this time to chop/slice the veggies. Boil the sweet corn for 5 minutes
Drizzle 1 tablespoon olive oil in a non stick pan and sauté the veggies on Low heat for 8-10 minutes. Take off heat
Knead the dough gently once again before rolling it
Sprinkle some flour dust on a flat working surface and start rolling the dough
For getting a heart shaped pizza base, roll the dough slightly oblong and tapering towards the base(like a rain droplet)
Discard the uneven edges to get a perfect tapering shape at the base and clip off a V shaped portion on top
Further Shape using your fingers gently if needed
Once done transfer the rolled flour base on the baking tray/rack
Using a butter knife apply pizza sauce liberally spreading it well across the base
Add the mozzerella cheese next and spread across well
Add the sautéed veggies next and drizzle the sliced olives and cherry tomatoes
Bake for 15-20 minutes/until done at 220 degree celcius
Cool and take off the pizza on a serving plate
Add rocket leaves across the pizza and feta cheese.
Add oregano and chilli flakes(optional)
dig in with your kids while the pizza is warm. enjoy!
Tip: I have avoided pickles/jalapeños as I have made this for kids.But you may choose to use a combination of veggies/toppings of your choice
my tip: create a non-veg option by using chicken/your kid’s favourite meat. use more cheese if needed and shape the base the way you wish !