Tuesday, August 23, 2011

Summer Veggie Pizza


This pizza is perfect for using some of those vegetables at the farmers market .. and for getting in all your veggies for the day! I was a little skeptical when I first tried this recipe a couple weeks ago, but it ended up being so good, I'm craving it for dinner tonight.

Summer Veggie Pizza
Adapted from Cooking Light
Prep time: 35-45 minutes, Servings: 4-2 slice servings

1 package pizza dough mix or pre-made pizza crust
Cooking spray
2 tbsp olive oil
2 garlic cloves
1 cup sliced onion
1 red bell pepper, sliced
8 oz asparagus, cut into 2" pieces
2 ears of corn, kernels removed
1/2 cup cherry/grape tomatoes, quartered
3/4 cup shredded mozzarella (add more if desired)
Salt
Pepper
1/3 cup chopped fresh basil
1/2 tsp crushed red pepper

1. Preheat oven according to directions on dough packaging; prepare dough.
2. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and the garlic. Cook 2 minutes then remove to small dish.
3. Add the remaining 2 teaspoons of oil to the skillet. Add onion and bell pepper. Cook 5 minutes then place in a separate bowl. Mix in the asparagus, corn, and tomatoes with the onion and bell pepper.
4. Roll out dough. Brush the dough with the garlic oil. Top with veggie mixture. Sprinkle on cheese, salt, and pepper. Bake according to dough instructions. After removing from oven, garnish with chopped basil and red pepper flakes.

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