Preparation Time

15 mins

Cooking Time

20 mins

Ingredients

For the corn and spinach base:
- 1/2 cup Grand Mills Brown flour
- 1/4 cup boiled sweet corn kernels
- 1/4 cup finely chopped spinach
- 2 tbsp. wheat germ
- salt to taste

For the pizza sauce
- 4 medium sized tomatoes
- 2 tsp. butter
- 1/4 cup chopped onions
- 2 tsp. chopped garlic
- 1 tsp. dried oregano
- 1 tsp. sugar
- salt to taste

Other ingredients
- 1/2 cup grated mozzarella cheese

Directions

For the corn and spinach base

1 - Combine all the ingredients together in a bowl and knead into a soft dough using water as required. Keep aside covered with a wet muslin cloth.

2 - Knead again and divide the dough into 7 equal portions and roll out each portion into 75 mm (3") diameter circular base. Heat a non-stick pan and cook each base lightly till brown spots appear on both the sides. Keep aside.

For the pizza sauce

1 - Boil a vessel full of water, add the tomatoes and simmer for 10 minutes.

2 - Remove the skin and blend in a mixer to a smooth purée. Keep aside.

3 - Heat the butter in a non-stick pan; add the onions and garlic and sauté for at least 5 minutes.

4 - Add the tomato purée, ¼ cup of water, oregano, sugar and salt and simmer for 5 to 7 minutes or till the liquid evaporates.

5 - Remove and divide the sauce into 4 equal portions and keep aside.

How to proceed

1 - Place the base on a clean dry surface, spread one portion of the pizza sauce evenly on it and sprinkle 1 tbsp. of cheese over it.

2 - Bake in a pre-heated oven for 15 minutes or till the base is crisp and the cheese melts.

3 - Repeat with remaining ingredients to make 6 more pizzas and serve immediately.