Summer Veggie Pizza
What fresh vegetables do you have in the fridge - or in your garden? Make this your own pizza by adding whatever you have on hand.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | store-bought pizza dough |
| cooking spray | |
| 2 tablespoons | olive oil, divided |
| 2 | garlic cloves, crushed |
| 1 cup | sliced onion |
| 1 | red bell pepper, cut into thin strips |
| 8 ounces | asparagus spears, trimmed and cut into 1-inch pieces |
| 2 ears | corn |
| 1 tablespoon | cornmeal |
| 3/4 cup | (3 ounces) shredded part-skim mozzarella cheese |
| 1/2 teaspoon | kosher salt |
| 1/2 teaspoon | crushed red pepper |
| 1/3 cup | small fresh basil leaves |
Directions:
Preheat oven to 500°.
Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
Source: myrecipes.com
