Corn Panzza

Ingredients list for Corn Panzza

• 4 Whole wheat pizza breads
• 2 cups Mozzarella Cheese grated
• 2 tablespoons Olive oil
• Tomato sauce
• 2 medium Tomatoes pureed
• 1 tablespoon Olive oil
• 2 cloves Garlic chopped
• 1 small Onion chopped
• 4 tablespoons Tomato ketchup
• to taste Salt
• 1/2 teaspoon Sugar
• 6-8 Black peppercorns crushed
• 1 teaspoon Oregano
• Topping
• 1 1/2 cups American corn kernels blanched
• 4-5 Black peppercorns crushed

Method

1. For the sauce, heat the oil in a non-stick pan, add the garlic and sauté for half a minute. Add the onion and sauté till translucent. Add the tomato puree and mix. Cook till thick. Add the tomato ketchup and cook for another six to eight minutes.
2. Add the salt, sugar, crushed peppercorns and oregano and mix well. Set aside to cool. Heat half tablespoon olive oil in a non-stick pan and place a pizza base on it. Spread a quarter of the tomato sauce evenly over it. Sprinkle a quarter of the American corn kernels over the sauce.
3. Sprinkle the salt and crushed peppercorns. Top up with a quarter of the grated cheese. Cover the pan with a lid and cook on very low heat for ten minutes or till the base has browned evenly and the cheese has melted. Make the remaining pizzas similarly. Cut the pizzas into wedges and serve hot immediately.

Nutrition Info