summer vegetable pizza
The recipe summer vegetable pizza can be made in about 45 minutes. This main course has 614 calories, 27g of protein, and 20g of fat per serving. For $4.01 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have pepper, basil leaves, thyme, and a few other ingredients on hand, you can make it. 2 people were impressed by this recipe. The Fourth Of July will be even more special with this recipe. It is brought to you by Foodista. Only a few people really liked this Mediterranean dish. All things considered, we decided this recipe deserves a spoonacular score of 73%. This score is solid. If you like this recipe, you might also like recipes such as Summer Grilled Vegetable Pizza, Summer Vegetable Pizza with a Cauliflower Crust, and Summer Time Vegetable Pizza Pie.
Servings: 4
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
1 tablespoon extra-virgin olive oil
2 cups thinly sliced onion
1 teaspoon chopped fresh thyme
2 cups thinly sliced red bell pepper
1 eggplant
5 garlic cloves, thinly sliced
1 cup fresh corn kernels (about 2 ears)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 refriger (16- ounce) fresh pizza crust dough
5 ounces thinly sliced fresh mozzarella cheese
cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
1 cup cherry tomatoes, halved
cup fresh basil leaves
Equipment:
oven
pizza pan
frying pan
Cooking instruction summary:
Preheat oven to 425. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack. Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, and swirl to coat. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally. Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated. Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese. Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned. Remove from oven; sprinkle with basil.
Step by step:
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.
Nutrition Information:
covered percent of daily need
