This recipe turned out amazing! I had my doubts as I was putting corn on pizza but we all agreed that it was like a very wonderful gourmet pizza. Definitely will be making this one again!
Farmer’s Market Pizza
Recipe adapted from Cooking Light July 2011 issue
1 Tbsp. olive oil
1 large onion, thinly sliced
1 Tbsp. fresh thyme
1 red bell pepper, sliced thinly
3 cloves garlic, minced
1 c. fresh or frozen corn kernels
12 oz. thinly sliced fresh mozzarella
1/2 c. grated Parmesan cheese
1 c. cherry tomatoes, halved
1/3 c. fresh basil leaves
3 oz. thinly sliced prosciutto
pizza dough (either refrigerator or homemade recipe)
Preheat oven to 425 degrees.
Heat a large nonstick skillet over medium high heat. Add olive oil and swirl pan to coat.
Add onion and thyme. Cook for 3-5 minutes or until onions are tender. Add bell pepper and garlic and cook for additional 2-3 minutes. Add corn and cook until heated.
Roll out dough onto a cookie sheet. Lay mozzarella across crust. Add layer or prosciutto. Top with corn mixture, spread evenly over crust. Finally add Parmesan cheese.
Bake for 23 minutes and then add tomatoes. Cook additional 5 minutes or until pizza crust is golden.
Top with basil and serve hot.
Husband Rating: 9 out of 10
Food for Thought: The only change I would possibly add to this would be a bit more prosciutto. I was skimpy on it, unsure of how it would be in the recipe as it was one of the things I added on my own. It was a good match!