For the dough

1. In a bowl, combine the flour, salt, baking powder and olive oil. Mix well and add the yogurt. Knead until you have a soft and pliable dough. Cover and let it rest for 15–20 minutes.
2. For the sauce
3. In a bowl, mix all the ingredients together.

For the topping

1. Slice the mushrooms, cut the cold cuts into small squares and the green peppers into rings.
2. Take the 34cm Bugatti round pizza tray and brush it with olive oil. Take half of the dough and spread it out with your fingers or a rolling pin until it covers the tray. Spread half of the tomato sauce on top and cover the entire surface with mozzarella cheese. Add mushroom slices, cold cuts, corn and sprinkle with a little more mozzarella. Repeat the same process for the second pizza.
3. Bake on a gas grill or in a preheated oven at 230°C, on the lowest rack, for about 10–12 minutes, until the base is beautifully golden and the cheese has melted.

Extra Tips

1. The perforated (hole-punched) 34cm Bugatti pizza tray allows heat to circulate properly, helping the base become crispier and evenly baked.
2. If we do not bake the second pizza, we can cover it tightly with plastic wrap and store it in the freezer for up to 1 month.