Shrimp Pizza with Stuffed Cheese Crust

Method

1. Stir 1/2 teaspoon instant yeast into 100ml oat milk and leave for 5 minutes to activate.
2. Put 150g all purpose flour in a large bowl, pour in the yeast mixture and 4 tablespoons cooking oil, mix, then knead by hand for about 15 minutes until the dough is smooth and no longer sticky.
3. Roll the dough into a round about 0.5cm thick on baking paper, set it on a tray and prove it in a closed oven for 1 hour with the oven off.
4. Divide 150g mozzarella in two, cutting half into 6 long square sticks for the rim and grating the rest.
5. Lay the 6 cheese sticks around the dough 1cm in from the edge, fold the rim over to cover them and press down firmly. Prick small holes all over the surface with a fork, leaving the rim alone.
6. Heat the oven for 10 minutes at 180C and bake the base for 5 minutes at 180C.
7. Peel and devein the shrimp, strip the kernels from the corn, seed and dice the bell pepper, and thinly slice the sausage.
8. Brush ketchup over the base, leaving the rim clear, scatter over half the grated cheese, lay on the sausage, scatter over the bell pepper and corn, add the rest of the cheese and arrange the shrimp on top.
9. Heat the oven for 10 minutes at 180C, then bake for 10 minutes at 180C.

Tips

• Pricking the surface keeps the base from puffing up like bread.
• German sausage can be swapped for the shelf stable sausage sold in markets.
• Press the folded rim firmly onto the cheese sticks, since a gap sends the cheese onto the tray.
• The shrimp go on top for the final bake so they do not dry out.