Cheesy Zucchini and Baby Corn Pizza Recipe

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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 cheese sauce

• Heat the butter in a broad non-stick pan, add the plain flour and fry on a medium flame for 30 seconds.
• Add the milk, cheese, salt and pepper, mix it well and cook on a medium flame for 1 to 2 minutes and stir continuously.
• Switch off the flame and keep it aside.

For the vegetable topping

• Heat the olive oil in a broad non-stick pan and half the capsicum and zucchini and fry on a medium flame for 1 to 2 minutes.
• Add the baby corn, oregano, chili flakes and salt and fry on a medium flame for 1 minute.
• Add the olives and mix it well and keep it aside.

How to proceed

• Place a pizza base on a clean, dry surface, spread ¼ cup of pizza sauce evenly over it and top it with half the cheese sauce, half of the vegetable topping evenly over it.
• Finally sprinkle ¼ cup cheese evenly over it and
• Place the pizza on a greased baking tray and bake in a preheated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
• Once baked, removed from the oven, cut into equal wedges and serve it with chilled fruit juice.

• Energy 589 cal
• Protein 20.7 g
• Carbohydrates 51.7 g
• Fiber 2 g
• Fat 32.3 g
• Cholesterol 11.5 mg
• Vitamin A 554.4 mg
• Vitamin B1 0.1 mg
• Vitamin B2 0.2 mg
• Vitamin B3 1.4 mg
• Vitamin C 17.5 mg
• Folic Acid 24.8 mg
• Calcium 459 mg
• Iron 2.2 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 396.8 mg
• Potassium 287.6 mg
• Zinc 0.5 mg

Meghna Nath