Creamy Corn Pizza ( Jain International)

by Tarla Dalal

add to my cookbook add to shopping list

Added to 51 cookbooks This recipe has been viewed 54302 times

A distinctly italian pizza flavoured with pesto.

Add your private note

Creamy Corn Pizza ( Jain International) recipe - How to make Creamy Corn Pizza ( Jain International)

Jain International Baked Oven

Preparation Time: 15 mins Cooking Time: 40 mins Total Time: 55 mins 4Makes 4 servings
Show me for servings

Ingredients

4 pizza base 200 mm. (8")
1 recipe italian tomato ketchup
2 cups grated mozzrella cheese
butter or for greasing

To Be Mixed Into A Corn Pesto Sauce
1 cup canned cream style corn
1/2 recipe pesto
salt to taste

For The Topping
1 cup blanched baby corn pieces
1 cup blanched asparagus pieces
salt to taste

Method

How to proceed

Place one pizza base on a greased baking tray.
Spread ¼th the italian tomato sauce on it followed by ¼th the corn pesto sauce.
Top with ¼th cup of baby corn and ¼th cup of asparagus and finally half the cheese. Sprinkle some salt on top.
Bake in a pre-heated oven at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned and the cheese melts.
Repeat with the remaining ingredients to make 3 more pizzas.
Serve hot.

Nutrient values per serving