Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light July 1998

Gallery

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.

  • Unroll dough (do not separate into strips). Roll dough into a 12 x 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400° for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.

Nutrition Facts

279 calories; calories from fat 39%; fat 12g; saturated fat 3.5g; mono fat 4g; poly fat 4.2g; protein 8.8g; carbohydrates 34.6g; fiber 1.8g; cholesterol 6mg; iron 2.1mg; sodium 639mg; calcium 118mg.
Advertisement