Put the spinach into a mixing bowl and season with salt and pepper, a tablespoon of olive oil and the chilli flakes. Toss to coat.
¼ tsp chilli flakes, salt, ground black pepper, olive oil, 200 g spinach
In a smaller mixing bowl add the ricotta, garlic, salt and pepper and stir to combine.
250 g ricotta cheese, 2 cloves garlic
Lightly flour a work surface and using the shop brought pizza dough roll it into a 12 inch/30cm circle.
12 oz pizza dough
The oven should be up to temperature by now so remove the baking tray and place on a heatproof mat.
Carefully transfer the pizza base to the baking tray and you should hear it sizzle as it makes contact. This mean that you will have a good crispy base and not a soggy one.
Add the cheese and garlic mixture to the base spreading it about. Follow with the broccoli, tomatoes, sweetcorn and pieces of pepper. At this stage you could add ham, salami if you weren’t having a vegetarian pizza.
200 g sweetcorn
Finally top off with the mozzarella, cheddar and lemon zest ensuring an even coverage. Sprinkle a little olive oil and a good grind of black pepper before popping it into the oven on the middle shelf.
225 g mozzarella cheese, 120 g cheddar, ½ large lemon
Leave to cook for 15 minutes or until the cheese is bubbling and the dough has turned a lovely golden brown.
Remove from the oven and leave to cool for a few minutes as it will be far to hot to handle let alone eat.