Local Farmers' Market Pizza

Health score
15%
Local Farmers' Market Pizza
60 min.
6
390kcal

Suggestions


Welcome to a delightful culinary adventure with our Local Farmers' Market Pizza! This vibrant and fresh pizza is not just a feast for the eyes, but also a celebration of the flavors that summer brings to our garden tables. Combining the sweetness of fresh corn and cherry tomatoes with the aromatic essence of basil and thyme, this recipe showcases the best of seasonal produce sourced directly from your local farmers' market.

Imagine rolling out the dough on a sunny Saturday afternoon, the warmth of the oven filling your kitchen with the tantalizing aroma of sautéed onions, garlic, and bell peppers. This pizza is a perfect meal for lunch or dinner, offering a hearty yet nutritious option that can easily impress your family or guests. With a crispy crust, creamy mozzarella, and the added richness of Parmigiano-Reggiano, every bite is a delightful experience.

Not only is this pizza delicious, but it also fits into a balanced diet, boasting a caloric breakdown of 390 kcal per serving. With its lovely blend of textures and flavors—crunchy vegetables, melty cheese, and a hint of herbs—it will quickly become a go-to recipe in your cooking repertoire. So gather your ingredients, preheat that oven, and indulge in the tastes of freshness with our Local Farmers' Market Pizza!

Ingredients

  • 0.3 teaspoon pepper black
  • cup cherry tomatoes halved
  • 0.3 cup basil fresh
  • cup ears corn fresh ( 2 ears)
  • ounces mozzarella fresh thinly sliced
  • teaspoon thyme sprigs fresh chopped
  •  garlic clove thinly sliced
  • tablespoon olive oil extra virgin extra-virgin
  • cups onion thinly sliced
  • 1.5 ounces parmesan grated
  • 16 ounce uncook pizza crust fresh refrigerated
  • 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.

Nutrition Facts

Calories390kcal
Protein17.12%
Fat30.55%
Carbs52.33%

Properties

Glycemic Index
48.33
Glycemic Load
2.19
Inflammation Score
-9
Nutrition Score
15.455652262854%

Flavonoids

Apigenin
0.02mg
Luteolin
0.47mg
Isorhamnetin
2.67mg
Kaempferol
0.37mg
Myricetin
0.06mg
Quercetin
11.16mg

Nutrients percent of daily need

Calories:389.53kcal
19.48%
Fat:13.46g
20.71%
Saturated Fat:6.45g
40.3%
Carbohydrates:51.88g
17.29%
Net Carbohydrates:47.99g
17.45%
Sugar:7.95g
8.83%
Cholesterol:23.48mg
7.83%
Sodium:770.51mg
33.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.98g
33.95%
Vitamin C:76.38mg
92.58%
Vitamin A:2024.66IU
40.49%
Calcium:299.58mg
29.96%
Phosphorus:194.72mg
19.47%
Iron:3mg
16.69%
Fiber:3.89g
15.56%
Vitamin B6:0.3mg
15.01%
Manganese:0.27mg
13.61%
Folate:49.65µg
12.41%
Vitamin K:11.2µg
10.66%
Vitamin B12:0.62µg
10.39%
Vitamin B2:0.17mg
10.07%
Potassium:343.66mg
9.82%
Selenium:6.56µg
9.37%
Vitamin E:1.36mg
9.08%
Zinc:1.29mg
8.62%
Magnesium:32.47mg
8.12%
Vitamin B1:0.11mg
7.55%
Vitamin B3:1.19mg
5.94%
Vitamin B5:0.51mg
5.14%
Copper:0.08mg
4.07%
Source:My Recipes