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Summer Veggie Pizza

Photo: John Autry; Styling: Cindy Barr
Hands-on time 33 mins
Total time 45 mins
Yield 4 servings (serving size: 2 slices)
If you have dough left over, freeze it; thaw overnight in the refrigerator before use.


  • 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, 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

Nutrition Information

  • calories 356
  • fat 12.8 g
  • satfat 3.4 g
  • monofat 5.1 g
  • polyfat 2 g
  • protein 14.8 g
  • carbohydrate 49.3 g
  • fiber 4.8 g
  • cholesterol 11 mg
  • iron 3.7 mg
  • sodium 728 mg
  • calcium 185 mg

How to Make It

  1. Preheat oven to 500°.

  2. 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.

  3. 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.