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Cheesy Corn and Pesto Mini Pizza recipe | Indian style Mini Corn and Pesto Pizza | Corn and Pesto Flatbreads |
Tarla Dalal
25 April, 2014
Table of Content
Cheesy Corn and Pesto Mini Pizza recipe | Indian style Mini Corn and Pesto Pizza | Corn and Pesto Flatbreads |
Cheesy Corn and Pesto Mini Pizza: A Flavorful Indian-Style Treat
This recipe for Cheesy Corn and Pesto Mini Pizza offers a vibrant and delicious twist on a classic, perfect for snacks, appetizers, or even a light meal. These Indian-style Mini Corn and Pesto Pizzas, or Corn and Pesto Flatbreads, are quick to assemble and bake, making them an ideal choice for entertaining or a fun cooking project with kids. The highlight is the homemade corn pesto sauce, combining the freshness of basil and the sweetness of corn with savory garlic and cheese.
Crafting the Aromatic Pesto Base
The journey to these delightful mini pizzas begins with creating a fresh, aromatic pesto. This vital component sets the flavor foundation. For the pesto, chopped basil leaves provide a fragrant, peppery note, while roughly chopped walnuts (akhrot) add a rich, nutty depth and a slight creaminess. Finely chopped garlic (lehsun) delivers a pungent kick, rounded out by the fruity notes of olive oil. A touch of salt balances these vibrant flavors. All these ingredients are ground together with a little water to form a smooth, verdant paste, ready to be incorporated into the unique corn pesto sauce.
Developing the Unique Corn Pesto Sauce
The star of this mini pizza is undeniably the Corn Pesto Sauce, a clever fusion of traditional pesto with the sweetness of corn. The prepared basil-walnut pesto is combined with a cornflour-water mixture in a broad non-stick pan. This mixture is cooked on a medium flame for just 1 minute, stirred continuously, allowing the cornflour to begin thickening the sauce. Next, finely chopped garlic (for an extra punch), boiled sweet corn kernels (makai ke dane), and salt are added. This melds into a creamy, flavorful sauce with bursts of sweet corn, cooked for an additional 1 to 2 minutes, stirring occasionally, before being divided into ten equal portions for the mini pizza bases.
Assembling Your Miniature Masterpieces
With the corn pesto sauce ready, assembling these mini pizzas is a breeze. Ten mini pizza bases are arranged on a lightly greased baking tray. Each base then receives a generous, even spread of one portion of the aromatic corn pesto sauce. This vibrant green and yellow layer forms the delicious base of each pizza. To complete the topping, 1 tablespoon of grated processed cheese is sprinkled evenly over the corn pesto sauce on each mini pizza base. This promises a golden, bubbly, and irresistible cheesy layer once baked.
Baking to Golden Perfection in Minutes
The beauty of these mini pizzas lies in their quick baking time. Once assembled on the baking tray, they are placed in a pre-heated oven at 200°C (400°F). They bake for a mere 6 minutes, or until the cheese has melted beautifully and turned slightly golden, and the pizza bases are heated through and slightly crisp. This short baking time makes them a perfect last-minute snack or a great option when you're short on time but still want something homemade and satisfying.
Serving Hot with a Spicy Garnish
The final step is to elevate these delightful Cheesy Corn and Pesto Mini Pizzas with a simple yet effective garnish. Once taken out of the oven, they are served hot, adorned with a sprinkle of dry red chilli flakes (paprika). This adds a subtle kick of heat and a vibrant visual appeal, perfectly complementing the sweetness of the corn, the richness of the pesto, and the creaminess of the cheese. These mini pizzas are not only quick and easy to make but also packed with flavor, making them a hit with both adults and children alike.
Tags
Preparation Time
10 Mins
Cooking Time
3 Mins
Total Time
13 Mins
Makes
10 mini pizzas
Ingredients
Main Ingredients
oil for greasing
10 tbsp grated processed 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
Method
For the corn pesto sauce
Heat a broad non-stick pan, add the prepared pesto and 2 tsp cornflour dissolved in 1/4 cup water mixture, mix well and cook on a medium flame for 1 minute, while stirring continuously.
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Add the finely chopped garlic (lehsun), boiled sweet corn kernels (makai ke dane) and salt, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
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- Divide the sauce into 10 equal portions and keep aside.
How to proceed
- Place the mini pizza base on a greased baking tray.
- Spread one portion of the corn pesto sauce on each pizza base.
Sprinkle 1 tbsp of grated processed cheese evenly over the corn pesto sauce on each pizza base.
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Bake in a pre-heated oven at 200°c (400°f) for 6 minutes or till the cheese melts.
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Serve Cheesy Corn and Pesto Mini Pizza recipe | Indian style Mini Corn and Pesto Pizza | Corn and Pesto Flatbreads hot garnished with dry red chilli flakes (paprika).
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Cheesy Corn and Pesto Mini Pizza recipe with step by step photos
shreya_the foodie
May 28, 2020, 9:22 p.m.
Tangy, tasty and really cute looking! Goes well as appetizers with drinks!
Mruga D
Aug. 21, 2019, 8:46 p.m.
Something different from regular mini pizzas...I used fresh sweet corn kernels...and its healthy too....less cheese and more of veggies...
nandini
May 1, 2012, 3:47 p.m.
lajawab mini pizza...
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