Rating: 4 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

Allowing the dough to come to room temperature will ease the rolling-out process.

David Bonom
Recipe by Cooking Light July 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
32 mins
total:
1 hr
Yield:
6 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.

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  • Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.

  • Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake at 425° for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil. Cut into 6 slices.

Nutrition Facts

355 calories; fat 11.6g; saturated fat 4.6g; mono fat 1.8g; poly fat 1.8g; protein 14.2g; carbohydrates 51.4g; fiber 3.5g; cholesterol 23mg; iron 2.9mg; sodium 611mg; calcium 87mg.
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