Corn and Pesto Mini Pizzas, Quick Pizza Recipe
by Tarla Dalal

Small is beautiful! That’s so true of these splendid mini Pizzas , which are brimming with taste and health in every bite. The pesto used in this recipe contains basil, which is rich in vitamin A, and walnuts, a wonder food rich in omega-3 fatty acids.

Walnuts are also considered a brain booster! What’s more, healthy fibre-rich whole wheat pizza bases and an energy-rich corn topping make the handy and tasty corn and pesto mini pizza a nutritious treat! However, remember there is a lot of cheese in it too, so it should be enjoyed only in limited quantities.

Corn and Pesto Mini Pizzas, Quick Pizza Recipe

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Corn and Pesto Mini Pizzas, Quick Pizza Recipe recipe - How to make Corn and Pesto Mini Pizzas, Quick Pizza Recipe

10 mini whole wheat (gehun) mini pizza bases
oil for greasing
1/4 cup grated mozzarella cheese

For The Corn Pesto Sauce
1/2 cup boiled sweet corn kernels (makai ke dane)
1 recipe pesto , see below
2 tsp cornflour dissolved in 1/4 cup water
1/2 tsp finely chopped garlic (lehsun)
salt to taste

To Be Ground Into A Smooth Pesto (using Little Water)
2 tbsp chopped basil leaves
1 1/2 tbsp roughly chopped walnuts (akhrot)
1/2 tbsp finely chopped garlic (lehsun)
1 tsp olive oil
salt to taste

For The Garnish
dry red chilli flakes

Method
For the corn pesto sauce

Heat a broad non-stick pan, add the prepared pesto and cornflour-water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add the garlic, sweet corn kernels and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide into 10 equal portions and keep aside.

How to proceed

Place the whole wheat pizza bases on a greased baking tray.
Spread one portion of the corn pesto sauce on each pizza base.
Sprinkle a little cheese evenly over corn pesto sauce n each pizza base.
Bake in a pre-heated oven at 200°c (400°f) for 10 minutes or till the cheese has melted.
Serve hot garnished with red chilli flakes.