🏷️ Category: lunch
🌍 Cuisine: Mediterranean
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
You can never have too many Mediterranean recipes, so give summer vegetable pizzan a try. One portion of this dish contains roughly 27g of protein, 20g of fat, and a total of 614 calories. This recipe serves 4 and costs $4.01 per serving. This recipe is liked by 2 foodies and cooks. This recipe from
🥘 Ingredients
• olive oil1 tablespoon
• onion2 cups
• thyme1 teaspoon
• bell pepper2 cups
• eggplant1
• garlic cloves5
• corn kernels1 cup
• salt0.25 teaspoon
• pepper0.25 teaspoon
• refriger pizza crust dough16 ounce
• mozzarella cheese5 ounces
• parmigiano-reggiano cheese1.5 ounces
• cherry tomatoes1 cup
• basil leaves1 cup
👨🍳 Cooking Steps
1
Preheat oven to 42
2
Position an oven rack in the next to lowest setting.
3
Place a 16-inch pizza pan on the rack.
4
Heat a large nonstick skillet over medium-high heat.
5
Add olive oil to pan, and swirl to coat.
6
Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
7
Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
8
Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
9
Roll dough into a 16-inch circle on a lightly floured surface.
10
Remove pan from oven. Coat the pan with cooking spray.
11
Place dough on pan. Arrange mozzarella slices evenly over dough.
12
Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
13
Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
14
Remove from oven; sprinkle with basil.
