Creamy Corn Pizza Recipe

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Creamy Corn Pizza is a fabulous, lip-smacking, and colorful pizza recipe. This pizza is loved by all and it also has the goodness of corn. This pizza has a nice flavor of various seasoning and mouth-watering taste. Every bite of this pizza gives a nice taste and flavor. Try this tong-tickling pizza at your home and treat your kid’s.

Ingredients

2 thinpizza base 200 mm. (8")
2 tbsptomato ketchup
1 tbsptomato chili sauce
1 cupgrated mozzarella cheese
butterfor greasing

To Be Mixed Into A Corn Pesto Sauce

1 cupcream style corn (canned) (easily available in the market)
3 tbsppesto
saltto taste

For The Pesto

1/4 cuppine nuts (chilgoza) or walnuts (akhrot)
2 cupsfresh basil
3 tbspolive oil
2garlic (lehsun) cloves
saltto taste

For The Topping

1 cupblanched baby corn pieces
1 cupblanched asparagus pieces
saltto taste

For The Pizza Base

1 1/2 cupsplain flour (maida)
1 tspdry yeast
1 tbspolive oil
1 tspsugar
saltto taste
plain flour(maida) for rolling

Directions

For The Pizza base

In a bowl, add 2 tbsp of lukewarm water and dry yeast and mix it well and cover with a lid and keep it aside for 5 minutes.
In a bowl, add the plain flour, yeast-water mixture, olive oil, sugar and salt and knead it into a soft dough by using enough water.
Cover the dough with a wet muslin cloth and keep it aside for 1 hour.
Press the dough lightly to remove the air and divide the dough into equal portions.
Roll each portion into a 175 mm. (7”) diameter circle with the help of plain flour and prick each circle evenly by using a fork.
Place a rolled dough on a greased baking tray and bake in a preheated oven at 180°c (360°f) for 5 minutes and keep it aside.

For the Pesto

In a blender, add pine nuts or walnuts, fresh basil, olive oil, garlic, salt and 2 tbsp of water and blend to a smooth paste and keep it aside.

For the pesto sauce

In a bowl, add cream style corn, 3 tbsp of pesto, salt and mix it nicely and keep it aside.

How to proceed

Place a pizza base on a greased baking tray and spread half the tomato ketchup and tomato chili sauce on it.
Spread half the corn pesto sauce over the sauces and top with half the baby corn and asparagus and finally half the cheese. Sprinkle some salt over it.
Bake in a preheated over at 200°c (400°f) for 10 to 15 minutes or till the base is evenly browned and the cheese melts.
Once baked, removed from the oven and serve it with chilled fruit juice.

Meghna Nath