Put the flour in a bowl and press a depression in the middle. Dissolve the yeast in 5 tablespoons of lukewarm water and pour into the hollow. Mix with some flour from the edge to a pre-dough. Cover and leave to rise in a warm place for about 30 minutes. Heat 350-400 ml of water lukewarm. Add 1 pinch of salt, 4 tablespoons of oil and lukewarm water to the pre-dough and knead until smooth.
Form into a ball and cover and let it rise for about 30 minutes. Heat 1 tablespoon of oil. Fry the minced meat for 7-10 minutes until crumbly and season with salt and pepper. Wash, clean and slice the zucchini. Peel and slice the onions. Drain the corn and let it drain. Pour tomatoes into a sieve, catching the juice. Chop the tomatoes roughly. Mix tomato paste and 5 tablespoons of tomato juice. Peel garlic and press it through a garlic press. Season tomato sauce with salt, pepper, garlic, oregano and basil. Roll out the dough on a floured work surface and place on an oiled baking tray (37 x 29 cm).
Chop the tomatoes roughly. Mix tomato paste and 5 tablespoons of tomato juice. Peel garlic and press it through a garlic press. Season tomato sauce with salt, pepper, garlic, oregano and basil. Roll out the dough on a floured work surface and place on an oiled baking tray (37 x 29 cm). Spread with the tomato sauce. Cover with tomatoes, minced meat, corn, zucchini, onions and cheese. Bake the pizza in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes