Always check the labels of the products you use.
Method
- 1
Heat Oven. Heat the oven to 260 °C with a shelf in the middle and brush the tray with 15 ml oil.
- 2
Mix Base. Combine crème fraîche (120 g), basil (4 tbsp chopped) and chilli flakes (¼ tsp) in a bowl.
- 3
Shape Dough. Roll the dough (450 g) on a lightly floured worktop to about 40 x 25 cm and 6 mm thick, lift onto the tray and brush the edges with 10 ml oil.
- 4
Build. Spread the crème fraîche mixture leaving a 1 cm border, scatter fontina (225 g grated), quartered tomatoes (170 g), sweetcorn kernels (120 g), thinly sliced shallot (1) and salt (¼ tsp).
- 5
Bake. Bake 15-20 min, turning halfway, until golden with browned spots.
- 6
Finish. Cool 5 min, toss baby rocket (55 g) with the last 5 ml oil, pile over the pizza and slice.
Storage
Eat straight away for best results; leftovers can be chilled for up to 2 days and reheated gently in a low oven if desired. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
EU nutrition claims
- Source of protein: 3.4 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
- Low sugars: 2.4 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 253 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray, about 30 x 40 cm
- rolling pin
- pastry brush
- small bowl
- wire rack
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 714 kcal |
| Protein | 24.3 g |
| Carbohydrate | 64 g |
| of which sugars | 6 g |
| of which free sugars | 0 g |
| Fat | 40 g |
| of which saturates | 20.4 g |
| Fibre | 3.6 g |
| Salt | 2.63 g |
Protein per 100 kcal
3.4 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
