Place everything except buttermilk in bowl of stand mixer. Stir on low speed for 3 seconds, with knead hook attached. Begin pouring in the buttermilk, a little at a time, till you get a soft dough that begins to comes together.

Increase the speed and knead for 7-8 minutes on speed 5 until you get a smooth elastic dough. Add a little more buttermilk f the dough is dry, or some more flour if the dough is too wet. {Every brand of four has a different absorption capacity. I usually eyeball the amount.}

Transfer to an oiled bowl {or leave in in the KA bowl like I do}, cover with cling-wrap and leave in a draft free place to rise for an hour, until doubled. {You can also leave it in the fridge overnight for a slow rise}

Toss the eggplant slices with 1/2 tsp salt, and leave in colander for 30 minutes. Squeeze out excess water, then toss with mushrooms, spice blend, garlic, lime, olive oil and fresh herbs.

Grill in hot oven for 10 minutes then leave to cool.

Toss tomatoes with freshly chopped mint and basil and some salt, Place over a colander to allow excess water to drain out. Mix into the grilled vegetables.

Preheat the oven to 180C.

Divide the dough into 2 or 4 as desired.

Roll out quite thin {we like thin crust pizzas}, or as thick as you like. Brush with extra virgin olive oil, and lightly sprinkle with Himalayan rock salt.

Place of a parchment lined baking tray and bake for 15 minutes until golden brown. Cool a little.

Assemble

Give the base a drizzle of extra virgin olive oil, then a smear of cheese spread, followed by one of pizza sauce.

Top with the grilled mixed vegetables and sweet corn, grate over mozzarella.

Bake for 10 minutes in a hot oven just until the cheese melts and the vegetables get warmed through.

Garnish with chili flakes, fresh herbs. Serve immediately.