Ingredients
For The Cheese Sauce
1/2 cup grated processed cheese
2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup milk
salt and to taste
For The Vegetable Topping
1/2 cup sliced and blanched baby corn
1/2 cup blanched carrot cubes
1/2 cup blanched zucchini cubes
1/2 cup sliced red capsicum
1 tbsp butter
salt and to taste
Other Ingredients
2 thin crust pizza base [175 mm. (7")
1/2 cup grated mozzarella cheese
1/2 cup pizza sauce
Method
For The Cheese Sauce
1/2 cup grated processed cheese
2 tbsp butter
1 tbsp plain flour (maida)
1/4 cup milk
salt and to taste
For The Vegetable Topping
1/2 cup sliced and blanched baby corn
1/2 cup blanched carrot cubes
1/2 cup blanched zucchini cubes
1/2 cup sliced red capsicum
1 tbsp butter
salt and to taste
Other Ingredients
2 thin crust pizza base [175 mm. (7")
1/2 cup grated mozzarella cheese
1/2 cup pizza sauce
Method
For the cheese sauce
Heat the butter in a broad non-stick pan, add the plain flour and cook on a medium flame for 30 seconds, while stirring continuously.
Add the milk, ½ cup of water, cheese, salt and pepper, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Divide the cheese sauce into 2 equal portions and keep aside.
For the vegetable topping
Heat the butter in a broad non-stick pan, add all the vegetables and sauté on a medium flame for 2 to 3 minutes.
Add the salt and pepper and mix well.
Divide the vegetable topping into 2 equal portions and keep aside.
How to proceed
Place a pizza base on a clean, dry surface and spread a portion of the cheese sauce and arrange 1 portion of the vegetable topping evenly over it.
Spread ¼ cup of pizza sauce evenly over it and finally sprinkle ¼ cup of cheese over it.
Repeat steps 1 and 2 to make 1 more pizza.
Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 10 to 12 minutes or till the base is evenly browned and the cheese melts.
Cut into equal wedges and serve immediately.
