If you have dough left over, freeze it; thaw overnight in the refrigerator before use.
8 ounces store-bought pizza dough
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
How to Make It
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.
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This is fantastic. However, I have to admit, we make our own pizza dough (as the pizza originally suggested) use buffalo mozzarella and I use creme fraiche as "pizza sauce." Yes, it's higher cal, but SO worth it!
The toppings are really wonderful - even if you were to do it as the recipe states.
Mega-veggie deliciousness! I sub'd a Boboli thin pizza crust for the dough, and lima beans for the corn. I had to leave off the basil (since the store was out of it!!), but I sprinkled on some no-salt Italian herb blend. Messy but worth the 10 pts!!
This recipe was pretty good. I made exactly per the recipe using Trader Joes pizza crust. I doubled the recipe to make 2 pizza's. It took longer than the recipe suggested that it would take to put it together, but that may have been the extra chopping. It was good, but my husband complained there wasn't enough "glue" to hold it together. The veggies were kind of falling off. When eating the leftovers I added Jack's supreme salsa, which is a fresh type of salsa and that added some really nice flavor. Probably won't repeat this often due to the effort involved.
I made this tonight and it was great! The only thing I didn't have was crushed red pepper. I very lightly sprinkled ground cayenne pepper on top and it was good! I used a Pillsbury pizza dough and the 500 degree temperature started to burn it with about 3 minutes to go so I pulled it out. What kind of pizza dough will work with these temperatures??
We opted to leave out the crushed red pepper, basil, and red bell pepper. We substituted in a hearty dose of Spinach, ground black pepper, and roasted red pepper (the kind in a jar from Mt. Olive). It was amazing!
Excellent pizza for a summer night! I had made the Farmer's Market Pizza in the July issue of CL and liked that but this pizza was even better! It was quick, easy and everyone liked it. I served it with a green salad. A great meatless meal!!
Wasn't sure if I would enjoy this since there is no sauce but it turned out to be an absolutely delicious pizza. Used white corn and accidentally substituted shredded Monterey Jack cheese for the Mozzarella so I opted out on the basil...didn't matter, still tasted great. This is a solid recipe that I'm sure to make again!
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