How To Make Veg Pizza
When peppers, sweet corn, and cherry tomatoes are at their peak, there’s nothing like enjoying them on a summer vegetable pizza. Of course, this summer vegetable pizza recipe can be used to feature almost any vegetables, so keep this pizza in mind when shopping at the farmer’s market.
Make 1 Summer Vegetable Pizza Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
14 to 24 oz prepared pizza dough (depending on desire for thin or thicker crust) or 1 large ready-to-bake pizza crust
1 cup tomato sauce
2 cloves crushed garlic
1 tbsp olive oil
1/2 tsp dried oregano
1 cup fresh corn kernels (or frozen, thawed)
2 bell peppers, sliced thin (recommend “Poblano” if available)
1 cup halved cherry tomatoes
salt and fresh ground black pepper to taste
1/4 cup chopped fresh basil leaves
1 1/2 cup shredded mozzarella cheese
1/2 cup grated Italian Parmesan
Preheat oven to 425 degree F.
Very lightly oil a round 16-inch pizza pan, or square 18 x 13-inch baking sheet, and dust generously with cornmeal. Stretch or roll pizza dough out to cover pan.
In a small bowl mix tomato sauce, garlic, olive oil, and oregano. Spread evenly over the dough. Top with corn, peppers, and tomatoes. Season vegetables with salt and fresh ground black pepper to taste.
Top with basil, then mozzarella, then Parmesan. Bake for about 20 minutes at or until the top is golden, and bubbly – and the crust is browned and cooked underneath. Let cool before slicing.