Local Farmers' Market Pizza

Ingredients

• 0.3 teaspoon pepper black
• 1 cup cherry tomatoes halved
• 0.3 cup basil leaves fresh
• 1 cup corn kernels fresh ( 2 ears)
• 5 ounces mozzarella cheese fresh thinly sliced
• 1 teaspoon thyme leaves fresh chopped
• 5  garlic cloves thinly sliced
• 1 tablespoon olive oil extra-virgin
• 2 cups onion thinly sliced
• 1.5 ounces parmigiano-reggiano cheese grated
• 16 ounce pizza crust dough fresh refrigerated
• 2 cups bell pepper red thinly sliced
• 0.3 teaspoon salt 

Equipment

• frying pan
• oven
• pizza pan

Directions

1. Preheat oven to 42
2. Position an oven rack in the next to lowest setting.
3. Place a 16-inch pizza pan on the rack.
4. Heat a large nonstick skillet over medium-high heat.
5. Add olive oil to pan, and swirl to coat.
6. Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
7. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
8. Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
9. Roll dough into a 16-inch circle on a lightly floured surface.
10. Remove pan from oven. Coat the pan with cooking spray.
11. Place dough on pan. Arrange mozzarella slices evenly over dough.
12. Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
13. Bake at 425 for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
14. Remove from oven; sprinkle with basil.
15. Cut into 6 slices.