summer vegetable pizza

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

• 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 eggplant, 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 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.