Pizza loaded with fresh summer vegetables
Amount Per Serving
8ouncesrefrigerated pizza dough
2Tablespoonsolive oil, for infusing with garlic
3teaspoonsfresh garlic, crushed
1Tablespoonolive oil, for sauteing the onion and bell pepper
1yellow onion, sliced
1red bell pepper, cut into thin strips
8ouncesasparagus, trimmed and cut into 1-inch pieces
2earscorn on the cob, cooked
3/4cupshredded part-skim mozzarella cheese
1/2teaspooncrushed red pepper flakes
1/3cupchopped fresh basil
Preheat the oven to 500 °F.
Place the dough in a bowl coated with cooking spray; cover and let stand for 30 minutes.
While the dough is resting, infuse some oil with garlic: Heat a small skillet over medium heat. Add the olive oil and the garlic to the pan; cook 2 minutes or until fragrant (do not brown). Remove the garlic from the oil, and discard the garlic. Remove the garlic infused oil from the pan and set aside.
Increase heat to medium-high. Add the oil for the onions and peppers to the pan; swirl to coat. Add the onion and bell pepper; sauté 5 minutes.
Place the onion mixture and asparagus in a bowl. Cut the corn kernels from cob and add to the vegetable mixture.
Scatter the cornmeal over a lightly floured surface; roll the dough into a circle on the prepared surface. Transfer the dough to a baking sheet and brush with the garlic oil. Top with the vegetable mixture, leaving a 1/2-inch border. Sprinkle the cheese, salt, and pepper over top.
Bake at 500 °F for 15 minutes or until golden.
Top with basil. Cut into slices.
Price Per Serving
based on average national price: excludes store savings and local grocery store pricing