Creamy Corn Pizza ( Jain International)
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 40487 times
A distinctly italian pizza flavoured with pesto.
- 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
|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|
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