Cheesy Zucchini and Baby Corn Pizza
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 32 cookbooks
This recipe has been viewed 11750 times
Zucchini is always a wonderful value-add to pizzas because it has a very unique texture that is crisp, juicy and slightly buttery as well! It tends to lubricate every bite-ful making it more enjoyable and easier to munch on. This particular pizza features a stunning assortment of vegetables like zucchini, baby corn and capsicum combined with a luscious cheese sauce. Chunks of black olives together with a dash of herbs and spices makes the Cheesy Zucchini and Baby Corn Pizza extra special, all set to be savoured by a special someone!
- Heat the butter in a broad non-stick pan, add the plain flour and sauté on a medium flame for 30 seconds.
- Add the milk, cheese, salt and pepper, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Remove from the flame and keep aside.
- Heat the olive oil in a broad non-stick pan and half the capsicum and zucchini and sauté on a medium flame for 1 to 2 minutes.
- Add the baby corn, oregano, chilli flakes and salt and sauté on a medium flame for 1 minute.
- Add the olives and mix well. Keep aside.
- Place a pizza bases on a clean, dry surface, spread ¼ cup of pizza sauce evenly over it.
- Top it with half the cheese sauce, half the vegetable topping evenly over it.
- Finally sprinkle ¼ cup cheese evenly over it.
- Repeat steps 1 to 3 to make 1 more pizza.
- Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
- Cut into equal wedges and serve immediately.
Nutrient values per pizza
|Vitamin A||554.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.4 mg|
|Vitamin C||17.5 mg|
|Folic Acid||24.8 mcg|
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