Photo: John Autry; Styling: Cindy Barr
Hands-on Time
33 Mins
Total Time
45 Mins
4 servings (serving size: 2 slices)

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

How to Make It

Step 1

Preheat oven to 500°.

Step 2

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.

Step 3

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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Ratings & Reviews

ericabd2000's Review

June 05, 2014
Delicious! Definitely don't skip the garlic oil step. You can absolutely taste it.

Cuisinia's Review

April 23, 2014
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.

BrendaLRGale's Review

January 05, 2012
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!!

KaraZ63's Review

September 05, 2011
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.

Katy27's Review

August 07, 2011
This was really yummy!! This is a great way to get in some extra veggies too! We made it on the grill, and it turned out good, just be careful not to burn the crust.

Bactitech's Review

August 02, 2011
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??

ErinMays's Review

August 02, 2011
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!

Whygal's Review

August 01, 2011
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!!

DieselDivaFit's Review

July 30, 2011

FrankPaul's Review

July 16, 2011
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!