summer vegetable pizza
Ready in 45 minutes, for 4 servings
EQUIPMENT:
- oven
1) Preheat oven to 42
EQUIPMENT:
- oven
2) Position an oven rack in the next to lowest setting.
EQUIPMENT:
- pizza pan
3) Place a 16-inch pizza pan on the rack.
EQUIPMENT:
- frying pan
4) Heat a large nonstick skillet over medium-high heat.
INGREDIENTS:
- olive oil
EQUIPMENT:
- frying pan
5) Add olive oil to pan, and swirl to coat.
INGREDIENTS:
- onion
- thyme
EQUIPMENT:
- frying pan
6) Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
INGREDIENTS:
- bell pepper
- eggplant
- garlic
EQUIPMENT:
- frying pan
7) Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
INGREDIENTS:
- black pepper
- corn
- salt
EQUIPMENT:
- frying pan
8) Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
INGREDIENTS:
- dough
- roll
9) Roll dough into a 16-inch circle on a lightly floured surface.
INGREDIENTS:
- cooking spray
EQUIPMENT:
- oven
- frying pan
10) Remove pan from oven. Coat the pan with cooking spray.
INGREDIENTS:
- mozzarella
- dough
EQUIPMENT:
- frying pan
11) Place dough on pan. Arrange mozzarella slices evenly over dough.
INGREDIENTS:
- parmigiano reggiano
- cheese
- spread
- corn
12) Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
INGREDIENTS:
- tomato
- crust
EQUIPMENT:
- oven
13) Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
INGREDIENTS:
- basil
EQUIPMENT:
- oven
14) Remove from oven; sprinkle with basil.