- Preheat the oven to 180˚C. Divide the dough into two balls, one lightly bigger than the other. Dust the worktop with refined flour and polenta and roll out the smaller ball into a thin disc. Place it on a baking tray and dock with a fork. Place the tray in the preheated oven and bake for 15 minutes or till it is completely done. Dust the worktop with some more refined flour and polenta and roll the other ball into a thick disc which is slightly bigger than the first disc. Roll the disc over a rolling pin and transfer to another baking tray. Set aside. Once the base of the pizza is done, take it out of the oven and place over the worktop and let it cool slightly. Fill a piping bag with cheese spread. Pipe a thick and even layer of the cheese spread on the backside of the baked pizza base. Lift up the base and place it upside down on the thick disc which has by now proved. Apply a little cheese spread all around the edges and roll up the edges of the thick disc to seal. Spread an even layer of pizza sauce on the top. Sprinkle grated mozzarella on it and top with corn, jalapenos, green olives, black olives and basil leaves. Sprinkle chilli flakes and crushed black pepper. Keep the tray in the hot oven and bake for 15 minutes. Cut into wedges and serve hot.
Corn pizza
#myrecipe
By Sai Charan
Feb, 14th
622
Servings
2 persons
Cook Time
30 minutes
Ingredients
9
- 11
Ingredients
- Pizza dough
- Maida
- Pizza sauce
- Mozzarella cheese
- Cheese spread
- Corn
- Jalapeno
- Olives
- Basil leaves
- Red chilli powder
- Pepper powder
