Summer vegetable pizza
An easy summer vegetable pizza recipe featuring pepper, onion, thyme, and eggplant. This Mediterranean dish is a main course, perfect for The Fourth Of July, and takes about 45 minutes to make. It is a good source of vitamins and minerals, fitting well into a balanced diet.
Ingredients
extra virgin olive oil
1 Tbsp
onion
2 cups
fresh thyme
1 tsp
red bell peppers
2 cups
eggplant
1
whole garlic clove
5
fresh corn
1 cup
salt
0.25 tsps
black pepper
0.25 tsps
pizza crust
16 ounce
fresh bel gioioso mozzarella
5 ounces
parmigiano reggiano
1.5 ounces
cherry tomatoes
1 cup
fresh basil
1 cup
Method
- Preheat oven to 42
- 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.
Nutrition:
Carbs
84 g
Fat
20 g
Protein
26 g
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