Ingredients:

• 3 small pizza bases
• 1/2 cup plain or Wheat flour
• 1/2 litre cold Milk
• 2 tbsp Butter
• 1 cup tender Corn kernels
• 3 Green chillies
• 1 inch piece ginger, peeled
• 3 to 4 flakes Garlic
• 1/2 tsp Sugar
• 1/2 tsp freshly ground pepper
• Salt to taste
• For Topping:
• 1 carrot, sliced thinly
• 10 French beans, sliced thinly
• 1 potato, sliced thinly
• 1 stalk celery, sliced thinly (optional)
• 1 capsicum, sliced thinly
• 2 onions, sliced into thin rings
• 1 cup cheese, grated
• 1 tsp fresh dried herbs of choice (optional)
• Chilli flakes (optional)
• Butter to apply

Method:

1. Dry roast flour in a heavy pan, till aroma exudes, do not discolour. Remove, keep aside to cool.
2. Put topping veggies, except capsicum, in boiling water to blanch for 2 minutes.
3. Drain, run cold tap water over them, to keep colour bright.
4. Drain well, keep refrigerated, till required.
5. Coarsely grind together corn, chilli, ginger, garlic.
6. Heat oil in same pan, add ground mixture.
7. Stir fry and cook for 3-4 minutes.
8. Dissolve flour in half of the cold milk.
9. Add remaining milk to the cooking mixture.
10. Add sugar, pepper, salt, stir and bring to a boil.
11. Slowly add dissolved flour mixture in corn, stirring continuously.
12. Bring back to a boil, taking care not to scald mixture at bottom.
13. Cook till mixture is thick enough to hold on pizza base without running.
14. Cool mixture to room temperature.
15. Preheat oven to 300 C, before putting in pizzas.
16. To proceed:
17. Apply butter on both sides of pizza base.
18. Apply corn sauce thickly on top of base.
19. Sprinkle parboiled veggies.
20. Follow with onions and capsicums, then cheese.
21. Sprinkle chilli flakes, herbs as desired.
22. dGrill in preheated oven till cheese melts or base is crisp.
23. Serve hot and crisp with ketchup or chilli garlic sauce.

Recipe courtesy of Saroj Kering