45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 522g
Price Per Serving: 4.01$
615kcal
Nutrition
Calories: 615kcal
Protein: 17.05%
Fat: 29.18%
Carbs: 53.77%
Ingredients
- 1 tablespoon olive oil extra virgin extra-virgin
- 2 cups onion thinly sliced
- 1 teaspoon thyme sprigs fresh chopped
- 2 cups bell pepper red thinly sliced
- 1 eggplant
- 5 garlic clove thinly sliced
- 1 cup ears corn fresh ( 2 ears)
- 0.3 teaspoon salt
- 0.3 teaspoon pepper black
- 16 ounce uncook pizza crust fresh
- 5 ounces mozzarella fresh thinly sliced
- 1.5 ounces parmesan grated
- 1 cup cherry tomatoes halved
- 1 cup basil fresh
- 1 cup basil fresh
Equipment
Directions
- Preheat oven to 42
- Position an oven rack in the next to lowest setting.
- Place a 16-inch pizza pan on the rack.
- Heat a large nonstick skillet over medium-high heat.
- Add olive oil to pan, and swirl to coat.
- Add 2 cups onion and thyme to pan; cook for 3 minutes or until the onion is tender, stirring occasionally.
- Add eggplant, bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally.
- Add corn, salt, and black pepper to pan; cook for 1 minute or until thoroughly heated.
- Roll dough into a 16-inch circle on a lightly floured surface.
- Remove pan from oven. Coat the pan with cooking spray.
- Place dough on pan. Arrange mozzarella slices evenly over dough.
- Spread the corn mixture evenly over cheese, and top with Parmigiano-Reggiano cheese.
- Bake for 23 minutes. Arrange tomatoes evenly over pizza; bake an additional 5 minutes or until crust is browned.
- Remove from oven; sprinkle with basil.
Nutrition Facts
Nutrients percent of daily need