Mix the crème fraîche and pesto, season with salt.
Peel and roughly grate the carrot. Cut the pepper into strips approx. 1 cm wide. Remove the lettuce leaves, tear into large pieces. Drain the sweetcorn.
Roll out the dough, place on a baking tray. Spread the sauce on top of the dough, add the pepper, carrot, sweetcorn and lettuce.
Approx. 10 mins. on the bottom shelf of an oven preheated to 240°C.