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 of corn
1 tablespoon cornmeal
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/2 kosher salt
1/2 teaspoon crushed red pepper
1/3 cup small fresh basil leaves
Preparation
- Preheat oven to 500 degrees
- 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; saute 5 minutes. Place onion mixture in a bowl, and add asparagus. Cut corn from cob; add corn to vegtable mixture.
- 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 the vegetable mixture, leaving a 1/2 inch border; sprinkle cheese, salt, and pepper over top. Bake at 500 degrees for 15 minuts or until golden. Top with the basil. Cut into 8 slices Yield 4 servings
Calories 356
