Corn pizza with zucchini

Ingredients for 1 servings:

• 400 g corn, finely ground
• 800 g water
• ½ tsp vegetable broth, granulated
• 4 eggs, optionally only 3, depending on size
• 1 tsp, leveled curry without salt
• 3 cm ginger, small weighed
• 10 cm tomato paste, from the tube
• little water
• 1 tsp herbal salt
• 2 tsp spice mix (Delikata)
• 1 ½ tsp herbal salt, + optionalmore
• 1 kg zucchini
• 150 g cheese, strong, grated
• 1 tsp marjoram
• 1 tsp thyme
• 1 tsp basil
• little water
• herbs, fresh, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free

Let the corn soak in the water for 30 minutes, then add the granulated stock and curry powder and cook for 5 minutes while stirring. Let it simmer for 10 minutes. Preheat oven to 180°C. Line a baking tray with baking paper (you can also use a large baking dish greased with butter). Stir the eggs into the corn porridge and spread evenly on the baking tray, smoothing it out with a wet tablespoon. Mix the tomato paste with a little water and 1 teaspoon of herb salt until creamy and spread it on the corn porridge. Peel the zucchini and cut into 0.5 – 1 cm slices. Mix the Delikata and herb salt in a large bowl, then add the zucchini slices and mix well. If all the slices have spices on them, place everything next to each other on top of the corn/tomato paste. Bake the pizza on the bottom rack at approx. 160°C fan/180°C for approx. 15 – 20 minutes. Soak the marjoram, thyme, and basil in a little water in a bowl, then mix in the grated cheese. Spread this mixture over the zucchini and bake for another 10 minutes, until the cheese has melted. Let it set in the dish for about 10 minutes, then cut into rectangles and serve on plates. Accompany with a wine of your choice. Makes about 12 pieces, using my own recipe.