INGREDIENTS
12 mini cocktail pizzas, some grated cheese, a few bell peppers and onions, shredded, a few corn kernels, boiled
For the topping
1 cup rajma (soaked and pressure-cooked), 2 spring onions and leaves, chopped, 2 tomatoes, blanched and chopped, 8-10 fresh basil leaves, 1 tsp oregano, 2 tsp corn flour, 2 tbsp tomato sauce, 1 tsp red chilli powder, salt and pepper to taste
METHOD
• Mix together the ingredients of the topping and cook till the mixture thickens.
• Half crush the mixture using a hand blender and spread over the mini cocktail pizzas.
• Top with grated cheese, shredded bell peppers, onions and boiled corn.
• Bake at 200˚C for 10 minutes, till the pizzas turn crisp. Serve hot.
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