Mini Pizzas with Sweetcorn and Ham

Ingredients

• 1 tbsp olive oil
• 2 garlic cloves, finely grated
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 tsp dried oregano
• ½ tsp caster sugar
• 4 English muffins, split in half (8 halves total)
• 250g mozzarella, torn into small pieces
• 150g cooked ham, roughly torn
• 1 x 198g tin sweetcorn, drained
• 1 red pepper, deseeded and finely diced
• 2 little gem lettuces, leaves separated, to serve
• ½ cucumber, cut into batons, to serve
• 150g cherry tomatoes, halved, to serve
• a small handful of fresh basil leaves, to serve
• extra virgin olive oil, to drizzle, to serve
• Simple green salad, to serve
• Coleslaw, to serve

Method

1. Heat the olive oil in a small saucepan over a medium heat. Add the grated garlic and cook for 1 minute, until fragrant and just softened — don't let it colour.
2. Stir in the tomato purée and cook for a further minute to take the raw edge off, then tip in the chopped tomatoes, oregano and sugar. Season well and simmer for 10 minutes, stirring now and then, until thick, glossy and reduced enough to hold its shape on a spoon. Remove from the heat.
3. Preheat your grill to high. Arrange the muffin halves, cut-side up, on a large baking tray.
4. Slide under the grill for 2–3 minutes until lightly golden and just crisp at the edges — this stops them going soggy under the sauce.
5. Spoon a generous tablespoon of tomato sauce onto each muffin half and spread right to the edges.
6. Scatter the diced red pepper and sweetcorn evenly over the sauce, then pile on the torn ham and dot with pieces of mozzarella, making sure every muffin gets plenty.
7. Return the tray to the grill for 5–6 minutes, until the mozzarella is bubbling and blistered with deep golden patches and the muffin edges are crisp and bronzed.
8. While the pizzas grill, tumble the little gem leaves, cucumber batons and cherry tomatoes together on a serving plate. Season lightly.
9. Slide the hot pizzas onto a board. Scatter with torn basil and finish with a generous drizzle of extra virgin olive oil.
10. Serve immediately, with the salad alongside.