Creamy Corn Pizza ( Jain International)

Creamy Corn Pizza (  Jain International)

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A distinctly italian pizza flavoured with pesto.

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Creamy Corn Pizza ( Jain International) recipe - How to make Creamy Corn Pizza ( Jain International)

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 servings
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4 pizza base 200 mm. (8")
1 recipe italian tomato ketchup
2 cups grated mozzrella cheese
butter or for greasing

To Be Mixed Into A Corn Pesto Sauce
1 cup canned cream style corn
1/2 recipe pesto
salt to taste

For The Topping
1 cup blanched baby corn pieces
1 cup blanched asparagus pieces
salt to taste

How to proceed

    How to proceed
  1. Place one pizza base on a greased baking tray.
  2. Spread ¼th the italian tomato sauce on it followed by ¼th the corn pesto sauce.
  3. Top with ¼th cup of baby corn and ¼th cup of asparagus and finally half the cheese. Sprinkle some salt on top.
  4. 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.
  5. Repeat with the remaining ingredients to make 3 more pizzas.
  6. Serve hot.

Nutrient values per serving
Energy493 cal
Protein21.3 g
Carbohydrates59.1 g
Fiber3.8 g
Fat20.9 g
Cholesterol23 mg
Vitamin A476.5 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B31.6 mg
Vitamin C45.6 mg
Folic Acid49.6 mcg
Calcium302.2 mg
Iron2.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium821.5 mg
Potassium317.3 mg
Zinc0.6 mg

RECIPE SOURCE : Jain InternationalBuy this cookbook
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