Veggie Fajita 'Supernova' Tortizzas

While the corn roasts, halve the peppers and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, add the pepper and fry, stirring occasionally, until just soft, 3-4 mins. Set aside once softened.

Meanwhile, combine the tomato puree, Mexican style spice mix and olive oil for the topping (see ingredients for amount) in a small bowl. TIP: Add less spice if you prefer things milder.
Grate the cheese.
Lay the tortillas (2 per person) onto a baking tray and cover with the tomato puree mixture, leaving a 1cm border around the edge.

When the peppers are cooked, scatter them over the tortizza bases and sprinkle the cheese all over - start from the centre outwards to make the 'supernova' explosion!
Bake your tortizzas on the middle shelf of your oven until the base is golden and the cheese is bubbling, 7-8 mins.
Space Ranger Mission: Supernova spotted! Little space rangers can help scatter the cheese over the tortizza bases to make the explosions. You'll add the explosion cores when serving.

Once the corn is cooked, carefully remove from the foil and spread with a little butter if you'd like.

When ready, transfer the fajita 'supernova' tortizzas to your plates and top with a dollop of yoghurt to make your explosion cores.
Serve with the corn on the cob alongside. Enjoy!