Summer Vegetable Pizza

Ingredients

• •1 tablespoon olive oil
• •2 cups onion
• •1 teaspoon thyme
• •2 cups bell pepper
• •1 eggplant
• •5 garlic cloves
• •1 cup corn kernels
• •¼ teaspoon salt
• •¼ teaspoon black pepper
• •16 ounces refrigerated pizza dough
• •5 ounces mozzarella cheese
• •1½ ounces parmigiano-reggiano cheese
• •1 cup cherry tomatoes
• •1 cup basil leaves
• •1 can cooking spray

Method

Adapted from foodista.com

1. 1Preheat oven to 425°F.
2. 2Position an oven rack in the next to lowest setting.
3. 3Place a 16-inch pizza pan on the rack.
4. 4Heat a large nonstick skillet over medium-high heat.
5. 5Add olive oil to pan.
6. 6Swirl to coat.
7. 7Add 2 cups onion and thyme to pan.
8. 8Cook for 3 minutes or until the onion is tender, stirring occasionally.
9. 9Add eggplant, bell pepper and garlic to pan.
10. 10Cook for 2 minutes, stirring occasionally.
11. 11Add corn, salt, and black pepper to pan.
12. 12Cook for 1 minute or until thoroughly heated.
13. 13Roll dough into a 16-inch circle on a lightly floured surface.
14. 14Remove pan from oven.
15. 15Coat the pan with cooking spray.
16. 16Place dough on pan.
17. 17Arrange mozzarella slices evenly over dough.
18. 18Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
19. 19Bake for 23 minutes.
20. 20Arrange tomatoes evenly over pizza.
21. 21Bake an additional 5 minutes or until crust is browned.
22. 22Remove from oven; sprinkle with basil.