Corn Pizza with Zucchini

Stir the hominy into the water with the grained clear soup and curry. Stir over medium heat to make a thick porridge in 5-8 min. Remove the saucepan from the heat.

Preheat the oven to 200 °C. Grease a shallow gratin dish (to prepare for 2 people: 22 cm-give). Stir the butter as well as the egg into the corn porridge and spread the porridge evenly in the mold.

Cut the zucchini into 1/2 cm thick slices, place on top of the hominy and season with salt.

Finely slice the bottom two-thirds of the prepared scallions. Chop the garlic finely. Mix both with the cheese and spread evenly on the zucchini. Bake the pizza for about 15 minutes in the oven (center).

Sprinkle the kitchen herbs on the pizza. Cut the tomatoes into slices and place them on top. Season with herb salt and pepper and drizzle with the olive oil.

Crumble the feta cheese over the tomatoes and sprinkle the thyme on top. Bake for 15-20 min at 200 °C (center) until the cheese is golden.

Season with dried Provence herbs and salt. Place mozzarella in thin slices on top. Bake in the oven at 200 °C (middle) for 30 minutes until the mozzarella is golden.

Serve with a tomato and bell pepper leaf salad.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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