Flatbread Pizza with Corn and Pepper Puree, Charred Cherry Tomatoes, Caramelised Onions and Rocket

“Perfection is lots of little things done well”

This is a quote from someone I regard as the greatest Chef of all time, old vegan hater, Marco Pierre White. His thoughts on our kind aside, you cannot argue that he is amazing. Making Gordon Ramsay cry is enough to hero worship him!

This dish reminds me of that quote as it includes a chefy term that I despise and that is “elements”. This dish includes a few elements that have to be made well. When each part is made well, they combine to make an impressive meal

It is not really a pizza, it is more of a loaded flatbread, but that appeals to me. I will be doing a recipe for the flatbread soon as it is a versatile dough that can make rolls, pizzas and pitas and I did use it for the one in the photo, but to keep this simple, I am suggesting you either source your own recipe or just use a pre-made flatbread/pizza base.

The actual toppings are really simple and the ingredients are all easy to locate.  There is a nice red pepper/corn puree that I actually used as a soup the next day, some caramelised onions that will make enough to include in something else the day after (perhaps a sandwich to go with the soup!), some charred cherry tomatoes and a handful of rocket (arugula) as everything is relatively sweet, this adds some much needed spice.

Give it a go, it is simple, really easy, supposed to look messy, but will always impress.

Corn Pizza Tops

Serves 4


  • Flatbreads (homemade recipe coming soon)
  • Olive oil
  • 2 onions
  • 1 small red pepper (capsicum), sliced
  • 400g can sweet corn kernels (drained and rinsed)
  • 1/2 cup vegetable stock or water
  • ¼ cup cashew cream (the same recipe as from the fried chick’n)
  • 250g cherry tomatoes, halved
  • 1 small pack rocket (arugula)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • Salt and pepper

Corn Pizza Other

Cook it:

  1. Start by making the puree.  Heat a frying pan over a medium heat, add a little oil to cover the bottom and then the slices of half an onion and the sliced pepper. Fry for about 5 minutes, making sure nothing burns.  Add the drained and rinsed corn kernals and mix everything well. Transfer the mixture to a high powered food processor or blender and mix for a minute or two. Add ¼ cup of stock (or water) and keep mixing and then tablespoon by tablespoon, add the stock until you get a slightly too loose puree. Put all this back into a saucepan, add the cashew cream, stir and let simmer for about 30 minutes on a REALLY low heat until it thickens, stirring frequently
  2. Preheat your oven to 200 degrees Celsius (if your flatbread is heated in the oven)
  3. Now start on the onions. In the frying pan you used to make the puree mixture, add a little more oil if it needs it and then heat the remaining onions (with a bit of salt) over a really low heat for 15 – 20 minutes. DO NOT TURN THE HEAT UP AT ALL. This has to be done slowly. Now add the balsamic vinegar, sugar and some salt and pepper (the original salt was to draw moisture, this time round it is to season), stir and cook for another 10 minutes
  4. In the final 10 minutes, make the charred cherry tomatoes. Add some oil to a pan and heat over a medium/high heat. Fry the cherry tomato halves for about 6-7 minutes, turning every now and then. You want these to be charred so make sure the pan is hot enough and you leave yourself enough time to get the pan ready
  5. Also for the final 10 minutes, heat your flatbreads according to the package instructions. I just heat them for about 10 minutes in the oven
  6. To serve, spoon on the corn/pepper puree and spread, layer on the onions and then tomatoes and put a handful of rocket on each flatbread. Season with salt and pepper and you are ready

Recommended Tunes:

Electronic - Twisted Tenderness

Electronic “Twisted Tenderness”

What happens when 2 of your heroes – Johnny Marr and Bernard Sumner get together and form an electronic indie band? Well for me, it means amazing music and will for you too. This is at a time when Johnny Marr was obsessively trying to create music without the aid of a producer. A DIY work ethic that has inspired me greatly throughout my life. The results, at times, could have been helped by someone who really knew the science behind production, but then the beautiful naivety would have been killed.

Top album. Give it a spin.

Listen – but do yourself a favour and buy it on vinyl!!

src=”https://embed.spotify.com/?uri=spotify:album:5PypklsNa7IPtKA3hEFBBL” width=”300″ height=”380″ frameborder=”0″ allowtransparency=”true”>

2 thoughts on “Flatbread Pizza with Corn and Pepper Puree, Charred Cherry Tomatoes, Caramelised Onions and Rocket

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