Summer Vegetable Pizza
eatoplan
October 15, 2024
- Preheat the Oven:
- Preheat your oven to 425°F (220°C). Position an oven rack in the next-to-lowest setting and place a 16-inch pizza pan on the rack to heat.
- Prepare the Vegetable Mixture:
- In a large nonstick skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the sliced onions and thyme, cooking for about 3 minutes or until the onions are tender, stirring occasionally.
- Add the diced eggplant, bell pepper, and minced garlic to the pan. Cook for an additional 2 minutes, stirring occasionally.
- Stir in the corn, and season with salt and black pepper. Cook for 1 minute more, or until the mixture is heated through. Remove from heat and set aside.
- Roll Out the Dough:
- On a lightly floured surface, roll out the pizza dough into a 16-inch circle.
- Assemble the Pizza:
- Carefully remove the heated pizza pan from the oven. Coat the pan with cooking spray to prevent sticking.
- Place the rolled-out dough on the prepared pan. Arrange the mozzarella slices evenly over the dough.
- Spread the corn and vegetable mixture evenly over the mozzarella, then sprinkle the grated Parmigiano-Reggiano cheese on top.
- Bake the Pizza:
- Bake the pizza in the preheated oven for 23 minutes, or until the cheese is bubbly and the crust is starting to brown.
- Remove the pizza from the oven and arrange the halved cherry tomatoes evenly over the top. Return the pizza to the oven and bake for an additional 5 minutes, or until the crust is golden brown.
- Finish and Serve:
- Once baked, remove the pizza from the oven and sprinkle with fresh basil before slicing and serving.
Reviews
Ingredients:
Adjust Servings
| 1tablespoon olive oil extra-virgin | |
| 2cups onion thinly sliced | |
| 1teaspoon thyme fresh, chopped | |
| 2cups bell pepper red, thinly sliced | |
| 1 eggplant | |
| 5 garlic cloves thinly sliced | |
| 1cup corn kernels fresh, ( 2 ears) | |
| 0.25teaspoon salt | |
| 0.25teaspoon pepper black | |
| 16ounce refriger pizza crust dough fresh | |
| 5ounces mozzarella cheese fresh, thinly sliced | |
| 1.5ounces parmigiano-reggiano cheese grated | |
| 1cup cherry tomatoes halved | |
| 1cup basil leaves fresh |
Directions
1.
Preheat the Oven
Preheat your oven to 425°F (220°C). Position an oven rack in the next-to-lowest setting and place a 16-inch pizza pan on the rack to heat.
Mark as complete
2.
Prepare the Vegetable Mixture
1. In a large nonstick skillet, heat a tablespoon of olive oil over medium-high heat. Once hot, add the sliced onions and thyme, cooking for about 3 minutes or until the onions are tender, stirring occasionally. | 2. Add the diced eggplant, bell pepper, and minced garlic to the pan. Cook for an additional 2 minutes, stirring occasionally. | 3. Stir in the corn, and season with salt and black pepper. Cook for 1 minute more, or until the mixture is heated through. Remove from heat and set aside.
Mark as complete
3.
Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into a 16-inch circle.
Mark as complete
4.
Assemble the Pizza
1. Carefully remove the heated pizza pan from the oven. Coat the pan with cooking spray to prevent sticking. | 2. Place the rolled-out dough on the prepared pan. Arrange the mozzarella slices evenly over the dough. | 3. Spread the corn and vegetable mixture evenly over the mozzarella, then sprinkle the grated Parmigiano-Reggiano cheese on top.
Mark as complete
5.
Bake the Pizza
1. Bake the pizza in the preheated oven for 23 minutes, or until the cheese is bubbly and the crust is starting to brown. | 2. Remove the pizza from the oven and arrange the halved cherry tomatoes evenly over the top. Return the pizza to the oven and bake for an additional 5 minutes, or until the crust is golden brown.
Mark as complete
6.
Finish and Serve
Once baked, remove the pizza from the oven and sprinkle with fresh basil before slicing and serving.
Mark as complete
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