Local Farmers Market Pizza

Ingredients:

• 1 Tbsp extra-virgin olive oil
• 2 C thinly sliced onion
• 1 tsp chopped fresh thyme
• 2 C thinly sliced red bell pepper
• 5 garlic cloves, thinly sliced
• 1 C fresh corn kernels (about 2 ears)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 (16-oz.) refrigerated fresh pizza crust dough
• Cooking spray
• 5 oz. thinly sliced fresh mozzarella cheese
• 1/3 C (1 1/2 oz) grated Parmigiano-Reggiano cheese
• 1 C cherry tomatoes, halved
• 1/3 C fresh basil leaves

Directions:

• Preheat oven to 425 degrees.  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 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 at 425 degrees for 23 minutes.  Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.  Remove from oven; sprinkle with basil.  Cut into 6 slices.

Author: CookingLight.com
Nutritional Facts:

• Calories - 355
• Yields 6 servings
• Serving size - 1 slice

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