Favorite Recipes of Maverick Swaniel Harrienger

{October 11, 2013}   Local Farmers’ Market Pizza (Cooking Light: Crave!, 2013)

1 pound refrigerated fresh pizza dough
Cooking spray
1 tablespoon extra virgin olive oil
2 cups thinly sliced onion
1 teaspoon chopped fresh thyme
5 thinly sliced garlic cloves
1 cup fresh corn kernels
.25 teaspoon salt
.25 teaspoon black pepper
5 ounces thinly sliced fresh mozzarella cheese
.33 cup Parmigiano-Reggiano cheese
1 cup halved cherry tomatoes
.33 cup basil leaves

1. Preheat oven to 425ºF.  Position oven rack in next to lowest setting. Place a 16″ pizza pan on rack.
2. Place dough in bowl coated with cooking spray.  Let dough stand, covered, 30 m.
3. Heat large nonstick skillet over medium high heat.  Add olive oil to pan; swirl to coat.  Add onion and thyme to pan; cook 2 m, stirring occasionally.  Add corn, salt, and black pepper to pan; cook 1 m.
4. Roll dough into 16″ circle on lightly floured surface.  Remove  pan from oven.  Coat pan with cooking spray.  Place dough on pan.  Arrange mozzarella slices evenly over dough.  Spread corn mix evenly over mozzarella, top with Parmigiano-Reggiano cheese.  Bake at 425ºF 23 m.  Arrange tomatoes evenly over pizza; bake 5 m more, remove from oven, sprinkle with basil.   Cut pizza into 6 wedges. Serves 6.


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