Summer Veggie Pizza

Summer Veggie Pizza Recipe
Photo: John Autry; Styling: Cindy Barr
If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

Yield:

4 servings (serving size: 2 slices)

Recipe from

Cooking Light

Recipe Time

Hands-on: 33 Minutes
Total: 45 Minutes

Nutritional 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

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, 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

Preparation

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.

Note:

Julianna Grimes,

August 2011
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