Creamy Corn Pizza
by Tarla Dalal
Added to 147 cookbooks
This recipe has been viewed 36924 times
A pesto flavoured creamy corn sauce topped with baby corn and asparagus makes this a great combination.
- Place one pizza base on a greased baking tray.
- Spread half the tomato ketchup and sweet chilli sauce on it.
- Spread half the corn pesto sauce over the sauces.
- Top with half the baby corn and asparagus and finally half the cheese. Sprinkle some salt over it.
- Bake in a preheated over 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 another pizza.
- Serve hot.
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