Set a large saucepan with the olive oil over a medium heat. Fry the onion for 2 minutes, until soft and translucent. Add the garlic, fry for 30 seconds, then stir in the pepper, carrot, celery and tomatoes.
Bring to the boil, reduce the heat and simmer for 20 minutes. Season, add the oregano and tip into a food processor. Blitz until smooth, then leave to cool.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper.
Knock back the pizza dough. Roll out on a floured surface to a 30cm x 20cm rectangle. Spread with tomato sauce (leftover sauce can be frozen), leaving a 2cm border. Top with the mozzarella and corn.
Working from the long edge closest to you, roll the dough into a cylinder. Cut into 6 rounds and arrange on the tray.
Cook for 20 minutes, or until the crust is golden brown. Garnish with the basil.
These cheesy pizza buns are brilliant for children. They’re easy to pick up and fun to eat, plus the sauce contains loads of hidden vegetables, too. They taste great cold, so any leftovers are ideal for lunch.