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A pesto flavoured creamy corn sauce topped with baby corn and asparagus makes this a great combination.

Baking Temperature : 200°C (400°F).
Baking Time : 40 mins.
Preparation Time : 15 mins.
Cooking Time : Nil.

Makes 2 pizzas. Ingredients
 2 this crust pizza bases [200 mm. (8″)
 2 tablespoons tomato ketchup
 1 tbsp tomato chilli sauce
 1 cup grated mozzarella cheese
 Butter or oil for greasing

To be mixed into a corn pesto sauce
 1 cup cream style sweet corn (canned)
 3 tablespoons Pesto
 Salt to taste

For the topping
 1 cup blanched baby corn pieces
 1 cup blanched asparagus pieces
 Salt to taste

How to proceed

1. Place one pizza base on a greased baking tray.

2. Spread half the tomato ketchup and tomato chilli sauce on it.

3. Spread half the corn pesto sauce over the sauces.

4. Top with half the baby corn and asparagus and finally half the cheese. Sprinkle some salt over it.

5. Bake in a preheated over at 200°C (400°F) for 10 to 15 minutes or till the base is evenly browned and the cheese melts.

6. Repeat with the remaining ingredients to make another pizza.

7. Serve hot.


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