The Farmers Vegetarian Pizza

Total Time: 1 hr Preparation Time: 32 mins Cook Time: 28 mins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 cups thinly sliced onions
• 1 teaspoon chopped fresh thyme
• 2 cups thinly sliced red bell peppers
• 5 garlic cloves, thinly sliced
• 1 cup fresh corn kernel, about 2 ears
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16 ounce) refrigerated fresh pizza dough
• 5 ounces thinly sliced mozzarella cheese
• 1/2 cup grated parmigiano-reggiano cheese
• 1/3 cup fresh basil leaf

Recipe

• 1 preheat oven to 425 degrees, and position an oven rack in the next to lowest setting.
• 2 place a 16 inch pizza pan on the rack.
• 3 heat a nonstick skillet over medium-high heat, and add olive oil to pan and swirl to coat.
• 4 add 2 cups onion and thyme to pan, cook 3 minutes or until onion is tender, stirring occasionally.
• 5 add bell pepper, and garlic to pan, cook 1 minute or until thoroughly heated.
• 6 roll dough into a 16 inch circle on a lightly floured surface.
• 7 remove pan from oven, and coat with cooking spray.
• 8 place dough in pan, and arrange mozzerella slices evenly over dough.
• 9 spread corn mixture evenly over cheese, and top with parmigiano-reggiano cheese.
• 10 bake at 425 degrees for 23 minutes.
• 11 arrange tomatoes evenly over pizza, and bake an additional 5 minutes or until crust is browned.
• 12 remove from oven, and sprinkle with basil.
• 13 cut into 6 slices.