A delightful twist on pizza, combining a fluffy pancake base with vibrant veggie toppings.
Combine the baking mix, milk, and water in a mixing bowl and whisk until smooth.
Ensure the batter is thick enough to hold the toppings.
Preheat a non-stick skillet over medium heat.
A non-stick skillet ensures the pancake doesn't stick.
Pour a portion of the batter onto the skillet to form a 6-inch pancake.
Cook until the bottom is golden brown.
Sprinkle oregano, paprika, and parmesan cheese on the pancake.
Add the seasoning while the pancake is still hot.
Transfer the pancake to a baking sheet.
Use a spatula to avoid breaking the pancake.
Top the pancake with tomato slices, onion, bell pepper, and corn kernels.
Arrange the toppings evenly for consistent flavor.
Bake in a preheated oven at 200°C (400°F) for 10 minutes.
Bake until the cheese is melted and the edges are crispy.
Remove from the oven and let cool slightly before serving.
Slice into quarters for easy serving.
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