Corn, Bell Pepper and Avocado Cream Pizza

Ingredients

• 10 g sugar (1 tsp)
• 500 g flour (and extra for surface)
• 7 tbsp olive oil
• 1 onion
• 2 Garlic cloves
• 1 red chili pepper
• 250 g ground beef tartare
• 200 g diced canned tomatoes
• 2 red bell peppers
• 150 g corn (drained weight; can)
• 100 g white beans (drained weight; can)
• 40 g cheddar cheese (1 block)
• 2 Avocados
• 40 g sour cream (2 tbsp)
• 1 tbsp Lemon Juice
• 2 stalks Cilantro

Instructions

1. 1.

   For the dough, mix yeast with 2 tbsp lukewarm water and sugar. Add flour to a bowl, press a well in the center and pour in the yeast mixture. Cover and let rise for 15 minutes in a warm place.

2. 2.

   Add 1 tbsp salt, 6 tbsp olive oil and about 200 ml lukewarm water; knead with hand mixer hooks until smooth. Cover and let rise another ~30 minutes.

3. 3.

   Meanwhile peel and chop onion and garlic. Wash, deseed and finely chop the chili pepper.

4. 4.

   Heat remaining oil in a pan. Cook tartare over high heat for about 5 minutes until crumbly. Add onion, chili and garlic; stir in tomatoes. Remove from heat and season with salt and pepper.

5. 5.

   Wash, halve, deseed and dice bell peppers. Drain corn and beans well.

6. 6.

   Knead dough on floured surface, divide into four pieces. Roll each piece into a round pizza shape.

7. 7.

   Place two pizzas on a baking sheet lined with parchment paper; spread tartare mixture, bell pepper cubes, corn and beans over them. Sprinkle cheese on top and bake in preheated oven at 200°C (180°C fan; gas level 3) for about 25 minutes until golden brown.

8. 8.

   For the cream, peel, halve and pit avocados. Mash flesh with a fork in a bowl. Mix in sour cream and season with lemon juice. Wash cilantro, shake dry and pluck leaves.

9. 9.

   Remove pizzas from oven, cut each into five slices, garnish with avocado cream and sprinkle cilantro on top.