Vegetable Pizza with Baby Corn and Cheese

1.Preheat your oven to 200°C (390°F) or set a grill pan on medium heat if using stovetop.

2.Lightly toast the bread slices on one side either in a toaster or on a pan until just golden and crisp. This will be the base and prevent sogginess.

3.Spread 1 tablespoon of tomato sauce evenly over the untoasted side of each bread slice.

4.Evenly distribute the sliced baby corn, cucumber, and onion over the tomato sauce on each slice.

5.Sprinkle salt, black pepper, dried oregano, and chili flakes (if using) over the vegetables to season.

6.Generously cover each slice with shredded cheese, ensuring the vegetables are well covered to help the cheese melt and bind the toppings.

7.Heat a small pan over medium heat and add 1 teaspoon of ghee. Crack an egg into the pan and cook sunny side up or to your preference. Season with a pinch of salt and pepper. Repeat for the second egg.

8.Place the prepared bread slices on a baking tray and bake in the preheated oven for 10-12 minutes or until the cheese is melted and bubbly. Alternatively, cover the slices with a lid and cook on the stovetop on low heat until cheese melts.

9.Remove the pizza bread from the oven or pan. Carefully place a cooked egg on top of each slice.

10.Drizzle the remaining ghee over the pizzas for extra flavor and gloss.

11.Serve immediately while hot and enjoy your quick vegetable pizza with baby corn and cheese.