Dissolve the yeast in a small bowl using 2 Tb water for 5 minutes. If using activated yeast you can skip this process

In a mixing bowl add flour, salt, 1 Tb oil and yeast water and start to mix the ingredients

Use adequate water to knead a soft dough

Keep dough covered resting for 15-20 minutes

Use this time to chop/slice the veggies. Boil the sweet corn for 5 minutes

Drizzle 1 Tb olive oil in a non stick pan and sauté the veggies on Low heat for 8-10 minutes. Take off heat

Knead the dough gently once again before rolling it

Sprinkle some flour dust on a flat working surface and start rolling the dough

Further Shape using your fingers gently if needed

Once done transfer the rolled flour base on the baking tray/rack

Add the mozzerella cheese next and spread across well

Add the sautéed veggies next and drizzle the sliced olives and cherry tomatoes

Bake for 15-20 minutes/until done at 220 degree celcius

Cool and take off the pizza on a serving plate

Add rocket leaves across the pizza and feta cheese.

Add oregano and chilli flakes

Serve warm drizzled with ketchup accompanied by the favourite wine!

Tip: I have avoided pickles/jalapeños as I personally do not like them.But you may choose to use a combination of veggies/toppings of your choice