summer vegetable pizza
Details
- Servings: 4
- Calories: 614
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Cuisine
- Mediterranean
- Italian
- European
- lunch
- main course
- main dish
- dinner
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 cups thinly sliced onion
- 1 teaspoon chopped fresh thyme
- 2 cups thinly sliced red bell pepper
- 1 eggplant
- 5 garlic cloves, thinly sliced
- 1 cup fresh corn kernels (about 2 ears)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 refriger (16- ounce) fresh pizza crust dough
- 5 ounces thinly sliced fresh mozzarella cheese
- cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
- 1 cup cherry tomatoes, halved
- cup fresh basil leaves
Instructions
Position an oven rack in the next to lowest setting.
Place a 16-inch pizza pan on the rack.
Heat a large nonstick skillet over medium-high heat.
Add olive oil to pan, and swirl to coat.
Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
Roll dough into a 16-inch circle on a lightly floured surface.
Remove pan from oven. Coat the pan with cooking spray.
Place dough on pan. Arrange mozzarella slices evenly over dough.
Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
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