Rating: 4.5 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

If you have dough left over, freeze it; thaw overnight in the refrigerator before use.

Julianna Grimes
Recipe by Cooking Light August 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

hands-on:
33 mins
total:
45 mins
Yield:
4 servings (serving size: 2 slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 500°.

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  • 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.

Nutrition Facts

356 calories; fat 12.8g; saturated fat 3.4g; mono fat 5.1g; poly fat 2g; protein 14.8g; carbohydrates 49.3g; fiber 4.8g; cholesterol 11mg; iron 3.7mg; sodium 728mg; calcium 185mg.
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