Mexican Rajma Corn Pizza, Kidney Beans and Corn Pizza
by Tarla Dalal
Added to 232 cookbooks
This recipe has been viewed 27744 times
Saucy mixtures of kidney beans, onions and capsicum are very commonly used in Mexican cuisine. This evergreen combo doubles up as the topping for this lip-smacking pizza, which also features other all-time favourites like tomatoes, sweet corn and of course, cheese too!
Featuring so many popular ingredients, this Mexican Rajma Corn Pizza is a safe bet for any party or gathering because everybody is sure to love it!
- Mash the rajma coarsely using a potato masher. Keep aside.
- Heat the oil and butter in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the capsicum and sauté on a medium flame for 1 minute.
- Add the rajma, chilli powder, tomato ketchup and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
- Arrange 2 pizza base on a clean, dry surface and spread half of the rajma topping on each pizza base and spread it evenly.
- Top it with ¼ cup corn, ¼ cup of tomatoes and ¼ cup of cheese evenly over each pizza base.
- Bake in a pre-heated oven at 200°c (400°f) for 12 minutes or till the pizza turns crisp and the cheese melts.
- Serve immediately.
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