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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you have dough left over, freeze it; thaw overnight in the refrigerator before use. Ingredients:
8 ounces store-bought pizza dough |
cooking spray |
2 tablespoons olive oil, divided |
2 garlic cloves, crushed |
1 cup sliced onion |
1 red bell pepper, cut into thin strips |
8 ounces asparagus, trimmed and cut into 1-inch pieces |
2 ears corn |
1 tablespoon cornmeal |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1/2 teaspoon kosher salt |
1/2 teaspoon crushed red pepper |
1/3 cup small fresh basil leaves |
Directions:
1. Preheat oven to 500°.
2. Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes. Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Remove garlic from oil, and discard garlic. Remove garlic oil from pan; set aside. Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegetable mixture.
3. Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top. Bake at 500° for 15 minutes or until golden. Top with basil. Cut into 8 slices.
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