This pizza is a great way to incorporate summer veggies into a lighter offering.
Summer Veggie Pizza (Source)
8 oz store bought pizza dough
2 tablespoons olive oil
2 garlic cloves, crushed
1 cup sliced onions
1 red bell pepper, cut into thin strips
8 oz asparagus, trimmed and cut into 1 inch pieces
2 ears corn
1 tablespoon cornmeal
¾ cup (3 oz) shredded part skim mozzarella cheese
½ teaspoon kosher salt
½ crushed red pepper
1/3 cup small fresh basil leaves
- Preheat oven to 500F.
- 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. Remove garlic oil from pan and set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan. Swirl to coat. Add onion and bell pepper. Saute 5 minutes. Place onion mixture in a bowl and add asparagus. Cut corn from cob. Add corn to vegetable mixture.
- 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 ½ inch border. Sprinkle cheese, salt and pepper over top. Bake a 500F for 15 minutes or until golden. Top with basil. Cut into 8 slices.