Sweetcorn, Spicy Sausage and Coriander Pizza

2 x Venerdì Gluten Free Crispy Pizza Bases
1/2 tin whole peeled tomatoes (with juice)
1 tbsp extra virgin olive oil
150g fresh mozzarella
Parmesan, finely grated
2 cobs fresh corn, kernels removed
2 raw chorizo or spicy sausages
Good pinch chilli flakes
1 fresh lime
A good handful fresh coriander or rocket
Salt and cracked black pepper

Method

• Preheat your oven to 230°C fan bake.
• Tip the tomatoes into a small bowl and mash roughly with a fork until saucy. Season generously with salt, cracked pepper and the olive oil.
• Place the pizza bases on baking trays and spread 3–4 tablespoons of the tomato mixture over each base, going 2cm from the edges..
• Tear the mozzarella into pieces and scatter evenly over the tomato. Finely grate a generous layer of parmesan over the top.
• Scatter over the fresh corn kernels. Remove the sausage meat from the casings and pinch off small chunks, dotting them evenly across each pizza.
• Bake for 8–10 minutes, until the edges are golden and crispy, the sausage is cooked through and the cheese is melted and bubbling.
• Remove from the oven and finish with a squeeze of fresh lime juice over each pizza, a sprinkle of chilli flakes and a good handful of fresh coriander or rocket.
• Slice and serve immediately.