Summer Veggie Pizza

Ingredients

• 8 ounces asparagus trimmed cut into 1-inch pieces
• 1 tablespoon cornmeal 
• 0.5 teaspoon pepper red crushed
• 2  ears corn 
• 0.3 cup basil leaves fresh
• 2  garlic cloves crushed
• 0.5 teaspoon kosher salt 
• 2 tablespoons olive oil divided
• 1 cup onion sliced
• 3 ounces part-skim mozzarella cheese shredded
• 8 ounces pizza dough store-bought
• 1  bell pepper red cut into thin strips

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 50
2. Place dough in a bowl coated with cooking spray; cover and let stand for 30 minutes.
3. Heat a small skillet over medium heat.
4. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown).
5. Remove garlic from oil, and discard garlic.
6. Remove garlic oil from pan; set aside. Increase heat to medium-high.
7. Add remaining 2 teaspoons oil to pan; swirl to coat.
8. Add onion and bell pepper; saut 5 minutes.
9. Place onion mixture in a bowl, and add asparagus.
10. Cut corn from cob; add corn to vegetable mixture.
11. Scatter cornmeal over a lightly floured surface; roll dough into a 13-inch circle on prepared surface.
12. Transfer dough to a baking sheet; brush with garlic oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese, salt, and pepper over top.
13. Bake at 500 for 15 minutes or until golden. Top with basil.
14. Cut into 8 slices.