The Farmers Vegetarian Pizza

Recipe by weekend cooker
READY IN: 1hr
SERVES: 6
YIELD: 6 slices
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees, and position an oven rack in the next to lowest setting.
  • Place a 16 inch pizza pan on the rack.
  • Heat a nonstick skillet over medium-high heat, and add olive oil to pan and swirl to coat.
  • Add 2 cups onion and thyme to pan, cook 3 minutes or until onion is tender, stirring occasionally.
  • Add bell pepper, and garlic to pan, cook 1 minute or until thoroughly heated.
  • Roll dough into a 16 inch circle on a lightly floured surface.
  • Remove pan from oven, and coat with cooking spray.
  • Place dough in pan, and arrange mozzerella slices evenly over dough.
  • Spread corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
  • Bake at 425 degrees for 23 minutes.
  • Arrange tomatoes evenly over pizza, and bake an additional 5 minutes or until crust is browned.
  • Remove from oven, and sprinkle with basil.
  • Cut into 6 slices.
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