Creamy Corn Pizza ( Jain International)
by Tarla Dalal
16 Dec 2008
This recipe has been viewed 52637 times
A distinctly italian pizza flavoured with pesto.
Creamy Corn Pizza ( Jain International) recipe - How to make Creamy Corn Pizza ( Jain International)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
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
How to proceed
- 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
Energy | 493 cal |
Protein | 21.3 g |
Carbohydrates | 59.1 g |
Fiber | 3.8 g |
Fat | 20.9 g |
Cholesterol | 23 mg |
Vitamin A | 476.5 mcg |
Vitamin B1 | 0.3 mg |
Vitamin B2 | 0.1 mg |
Vitamin B3 | 1.6 mg |
Vitamin C | 45.6 mg |
Folic Acid | 49.6 mcg |
Calcium | 302.2 mg |
Iron | 2.4 mg |
Magnesium | 0 mg |
Phosphorus | 0 mg |
Sodium | 821.5 mg |
Potassium | 317.3 mg |
Zinc | 0.6 mg |
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