Sweet Corn and Mozzarella Pizza, Made with Monk Fruit Sweetener

Method

1. Put 180g of all purpose flour, 2g of dried yeast, 2g of salt, 13.5g of kOBE Monk Fruit Blend, 15ml of olive oil and 100ml of warm water in a bowl and mix until it comes together. Mix the salt into the flour first and add the yeast after, so the yeast stays alive.
2. Knead by folding and pushing: fold the dough over, press and push it away with the heel of the hand, turn it 90 degrees and repeat for 15 to 20 minutes until the dough is smooth, elastic and no longer sticky.
3. Dust the dough with a thin layer of dry flour, put it in a bowl, cover it tightly and leave it for about 1 hour until doubled.
4. Slice 1 onion and saute it in a pan. Add the kernels of 1 sweet corn and fry for about 5 minutes, season with 1 teaspoon of soy sauce, 1 teaspoon of kOBE Monk Fruit Blend and 1/2 teaspoon of black pepper, then turn off the heat.
5. Turn the dough out and press it into a round with a thicker rim than the middle. Spread 1 tablespoon of ketchup over the base and prick it all over with a fork.
6. Spread the corn topping over and add 50g of mozzarella cheese.
7. Heat the oven to 200 degrees C for 10 minutes, then bake for 15 to 20 minutes until golden.

Tips

• Mix the salt into the flour first and add the yeast after, so the yeast stays alive.
• The dough is quite wet at the start, and kneading on develops the gluten until it turns elastic and drier.
• Cook the corn dry in the pan before it goes on the base, since wet corn leaves the middle of the pizza soggy.
• A gentle press that leaves a dent means the dough has proved enough.
• Press the rim thicker than the middle so the pizza has an edge and the topping stays in.