Local Farmers' Market Pizza

Name: Local Farmers' Market Pizza
Total time: 1 h
Yield: 6 servings (serving size: 1 slice)
Ingredients: 1 tablespoon extra-virgin olive oil; 2 cups thinly sliced onion; 1 teaspoon chopped fresh thyme; 2 cups thinly sliced red bell pepper; 5 garlic cloves, thinly sliced; 1 cup fresh corn kernels (about 2 ears); ¼ teaspoon salt; ¼ teaspoon black pepper; 1 (16-ounce) refrigerated fresh pizza crust dough; Cooking spray; 5 ounces thinly sliced fresh mozzarella cheese; ⅓ cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese; 1 cup cherry tomatoes, halved; ⅓ cup fresh basil leaves

6 Ratings
6 Reviews

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

By 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)

Nutrition Info

Directions

Step 1
Preheat oven to 425°. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.

Advertisement
Step 2
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.
Step 3
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

Per Serving:

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.

Sort by: Newest

Newest Oldest

RachelLinn13

03/16/2014

This was pretty good, I think I would do squash, onions, bell pepper and onions next time! But other than that it was okay.

GlenGerson

11/17/2013

Awesome recipe which is an all time favourite, healthy-to-eat and quick to prepare. Saved it in my recipes. Can handle pizza orders anytime now.

promogal

03/05/2012

This just didn't come out good for me. Don't got my me though as the others are giving it fantastic ratings. I love all the ingredients in this & was disappointed as was my family.

lizzie5325

08/08/2011

This was fabulous. My husband doesn't call it dinner if it doesn't have some sort of meat in it so I added a little bit of prosciutto. It was fantastic! Hubby said the best pizza he has ever eaten. I agree.

Whygal

07/18/2011

Delicious!! I changed two things: I used a whole wheat pizza crust from Wegmans and I used an orange bell pepper to add color! With a side salad, we had a wonderful meatless dinner!

gracefully

07/09/2011

This recipe is delicious! It looked so good in the July 2011 magazine that I had to go out and buy a pizza stone and try it. This pizza has a many layers of flavor is a great recipe for any day of the week. I am going to make it again next week for "Girls Night". I added a light sprinkle of chicken italian sausage, but it would be fantastic with or without it. Try this recipe.

Back to Local Farmers' Market Pizza

All Reviews for Local Farmers' Market Pizza

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Local Farmers' Market Pizza

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Local Farmers' Market Pizza

Account

Local Farmers' Market Pizza

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Local Farmers' Market Pizza