summer vegetable pizza
You can never have too many Mediterranean recipes, so give summer vegetable pizzan a try. One portion of this dish contains roughly 27g of protein, 20g of fat, and a total of 614 calories. This recipe serves 4 and costs $4.01 per serving. This recipe is liked by 2 foodies and cooks. This recipe from
- Prep time
- 13 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 tablespoon olive oil
- 2 cups onion
- 1 teaspoon thyme
- 2 cups bell pepper
- 1 eggplant
- 5 garlic cloves
- 1 cup corn kernels
- 0.25 teaspoon salt
- 0.25 teaspoon pepper
- 16 ounce refriger pizza crust dough
- 5 ounces mozzarella cheese
- 1.5 ounces parmigiano-reggiano cheese
- 1 cup cherry tomatoes
- 1 cup basil leaves
Instructions
- 1
Preheat oven to 42
- 2
Position an oven rack in the next to lowest setting.
- 3
Place a 16-inch pizza pan on the rack.
- 4
Heat a large nonstick skillet over medium-high heat.
- 5
Add olive oil to pan, and swirl to coat.
- 6
Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
- 7
Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
- 8
Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
- 9
Roll dough into a 16-inch circle on a lightly floured surface.
- 10
Remove pan from oven. Coat the pan with cooking spray.
- 11
Place dough on pan. Arrange mozzarella slices evenly over dough.
- 12
Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
- 13
Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
- 14
Remove from oven; sprinkle with basil.