Tuna, Sweetcorn and Scotch Bonnet Pizza | Outback Barbecues

Ingredients

• 250g ‘00’ flour
• 1 teaspoon instant dried yeast
• ½ teaspoon salt
• Large pinch caster sugar
• 160ml water
• Polenta, for coating the base of the dough
• 1 x 400g tin chopped tomatoes
• 2 cloves garlic, crushed or grated
• Large pinch chilli flakes, or to taste
• Large pinch sugar
• Olive oil
• 1 x tin tuna in water or oil, drained
• 150g buffalo mozzarella (drained weight), roughly torn
• ½ small red onion, peeled and thinly sliced
• 1 small tin (198g) sweetcorn, drained
• 1 scotch bonnet chilli, seeds removed and thinly sliced
• Small handful parsley leaves, chopped