Margarita pizza, corn salsa and green salad

Ingredients - pizza (makes enough for 2 x 23cm pizzas):

For the bases

* 1 x 340g Delicious Alchemy white bread mix (split into 300g & 40g)
* 200ml tepid water
* 2 tbsp olive oil

For the topping

* fresh tomato pizza sauce – homemade or shop bought
* 200g grated mozzarella – 100g per pizza
* dried oregano
* fresh basil to finish

Method:

- Preheat the oven to 240C or 220C for fan assisted. Place a large baking tray into the oven to heat up. This will help cook the base later.

- Pour 300g of the bread mix into the bowl of a mixer. (Keep 40g for rolling out). Pour over the water and oil. Mix on medium/slow speed for 2 minutes until it forms a thick dough. Dust a work surface with a little of the reserved bread mix. Remove the dough from the mixer and knead gently to form a ball. Alternatively, mix in a bowl and then knead on a work surface until you have a smooth dough.

- Cut out a sheet of baking parchment roughly the size of your baking tray and scatter a little of the reserved bread mix on top. Divide the dough in half and place one half onto the sheet of parchment. Save the second half for use later. Sprinkle a little of reserved bread flour on top and roll out to form a 23cm (9 inch) round disc, around 3-5mm thick. Dock the dough with a fork. Spread the tomato sauce over the pizza base, leaving a 2cm rim around the edge. Sprinkle over the grated mozzarella and top with a little oregano. Remove the hot baking tray from the oven and quickly slide the pizza, still on its baking parchment, on top. Return to the oven, reduce the heat to 200C or 180C for fan assisted, and bake for 15-20 minutes until bubbling and lightly golden brown.

- Remove from the oven and scatter over a few basil leaves before serving.

Ingredients - corn salsa:

* 2 corn on the cob
* ½ a bunch of fresh coriander
* ½ a fresh red chilli
* 2 spring onions
* 2 ripe tomatoes
* sea salt
* 1 lime
* 1 tablespoon extra virgin olive oil

Method:

- Place a griddle pan on a medium-high heat to warm up. Once hot, carefully add the corn and cook for around 15 minutes, or until hot through and lightly golden all over, turning with tongs regularly for even cooking. Remove to a chopping board and leave to cool slightly.

- Hold the charred corn steady on the board using a tea towel to protect your hand, then carefully run a knife down the sides to cut off the kernels, then put the kernels in a mixing bowl. Pick and roughly chop the coriander leaves, discarding the stalks, then add them to the bowl. Cut the chilli in half lengthways. Hold the stalk end of each half steady, then run a teaspoon down the cut sides to scoop out the seeds and white pith. Finely slice half the chilli, place in the bowl (save the rest for another recipe), then wash your hands thoroughly.

- Trim and finely slice the spring onions, then add to the bowl. Chop up the tomatoes and add them to the bowl with a tiny pinch of salt. Cut the lime in half. Squeeze all the juice into the bowl, drizzle over the extra virgin olive oil and mix well, then serve.

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