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 pepper
• •16 ounces refriger pizza crust dough
• •5 ounces mozzarella cheese
• •1½ ounces parmigiano-reggiano cheese
• •1 cup cherry tomatoes
• •1 cup basil leaves

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Method

From foodista.com — read the original

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, and swirl to coat.
6. 6Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
7. 7Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
8. 8Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
9. 9Roll dough into a 16-inch circle on a lightly floured surface.
10. 10Remove pan from oven. Coat the pan with cooking spray.
11. 11Place dough on pan. Arrange mozzarella slices evenly over dough.
12. 12Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
13. 13Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
14. 14Remove from oven; sprinkle with basil.