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Corn pizza chilla

A sprinkling of cornmeal keeps the dough from sticking to the pizza stone and gets the bottom of the crust extra-crispy. Homemade Chilla pizza # groundnut chutney. Tuna and Corn Pizza is a popular type of pizza in Japan. You can cook Corn pizza chilla using 16 ingredients and 10 steps. Here is how you cook that.

Ingredients of Corn pizza chilla

  1. You need of For chilla,,,.
  2. You need 1 cup of sweet corn boiled.
  3. Prepare 2 tb of spoon suji.
  4. You need 2 tbsp of besan.
  5. Prepare 1 of green chilli.
  6. Prepare 1/2 tsp of black pepper.
  7. You need to taste of Salt.
  8. Prepare 2 tbsp of curd.
  9. It’s of For stuffing,,,,,.
  10. It’s of Tomato sauce.
  11. You need of Oregano.
  12. It’s of Chilli flacks.
  13. Prepare 1 of capsicum chopped.
  14. Prepare 1 of tomato chopped.
  15. You need 1 of onion chopped.
  16. You need of Cheese.

It sounds strange to people outside Japan Just like other western fast food like hamburgers and sandwiches, pizza was imported into Japanese. Corn Cilantro Jalapeño Pizza loaded with mozzarella and chorizo is without a doubt the pizza of the summer! Every slice is perfectly balanced and spiced. A healthy zucchini pizza crust topped with chipotle bbq sauce, bacon, grilled corn, red onion and plenty of cheese!

Corn pizza chilla step by step

  1. First you grind the corn make paste.
  2. Add suji, besan, black pepper,green chilli,salt and curd.
  3. Make ghol with water.
  4. All ingredients of stuffing mix well.
  5. Take a tava spread corn mixture like chilla.
  6. When one side cook left the another side.
  7. This side spread tomato sauce.
  8. Put some stuffing.
  9. Spread greated cheese lid it for 2 min.
  10. When cheese melt ready to eat.

One of my favourite discoveries in the last little while has been the cauliflower pizza crust. Red chili powder or green chillies(optional). Topping for pizza – per your choice. Carefully flip over, drizzle a little oil and cook till the other side is done too. Spread some green chutney over the chilla.

By Sandra