If you love such sandwiches, you will love this pizza even more. Two pizza bases, sandwiched with pizza sauce and cheese, are then coated with a crunchy and flavourful veggie topping, which features sun-dried tomatoes for tang and mixed herbs for flavour. Due to the additional layer of cheese, the Double Layered Cheese Veggie Crunch Pizza is a richer and more sumptuous treat than normal pizzas. Preparation Time: 20 minutes. Cooking Time: 5 minutes. Makes 4 pizzas. Baking Temperature: 200°C (400°F). Baking Time: 35 minutes. 8 thin crust pizza base [175 mm. (7") 2 cups pizza sauce 2 cups grated mozzarella cheese For the crunchy veggie topping 1 cup sliced capsicum (red and yellow) 1 cup blanched and diagonally cut baby corn 1 tbsp olive oil 2 tsp finely chopped garlic (lehsun) ½ cup onion cubes 2 tbsp soaked and chopped sun-dried tomatoes, refer handy tip 1½ tsp dry red chilli flakes (paprika) 1½ tsp dried mixed herbs Salt to taste ½ cup tomato cubes For the crunchy veggie topping 1. Heat the olive oil in a broad non-stick pan, add garlic and onions and sauté on a medium flame for 1 minute. 2. Add the capsicum, baby corn, sun-dried tomatoes, chilli flakes, mixed herbs and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 3. Add the tomatoes, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally. 4. Divide the topping into 4 equal portions and keep aside. How to proceed 1. Place a pizza base on a clean, dry surface and spread ¼ cup of pizza sauce and sprinkle ¼ cup of mozzarella cheese evenly over it. 2. Place 1 more pizza base over it and spread ¼ cup of pizza sauce and 1 portion of the crunchy vegetable topping evenly over it. 3. Finally again sprinkle ¼ cup of mozzarella cheese evenly over it. 4. Repeat steps 1 to 3 to make 1 more pizza. 5. Place both the pizzas on a greased baking tray and bake in a pre-heated oven at 200°C (400°F) for 15 minutes. 6. Repeat steps 1 to 5 to make 2 more pizzas. 7. Cut into equal wedges and serve immediately. Handy tip: Soak 10 sun-dried tomatoes in enough hot water for 15 minutes. Drain well and chop it.