Summer Farmers’ Market Pizza

Every spring, I highly anticipate planting our large garden. I find it very relaxing – the cool dirt between my fingers, the soft leaves of the young vegetable plants, the smooth texture of a seed, and the clean smell of rain barrel water sprinkling over the newly planted garden. But let’s not forget the release of energy I get when I stomp and jump on top of the newly piled gopher mounds.  

Gophers – a constant battle. Let’s just say the gophers in our yard are well fed from the fresh produce in our garden. Hmmm, I wonder what Mama Gopher is making for her baby gophers tonight? Maybe I should give her this recipe… our young ones loved it.

Summer Farmers’ Market Pizza
Serves 6

• 1 tablespoon extra-virgin olive oil
• 2 cups thinly sliced onion
• 2 cups thinly sliced red bell pepper
• 5 garlic cloves, thinly sliced
• Kernals from 2 ears of fresh corn
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (16-ounce) refrigerated fresh pizza crust dough
• 5 ounces thinly sliced fresh mozzarella cheese
• 1/3 cup (1 1/2 ounces) grated Parmesan cheese
• 1 cup cherry tomatoes, halved
• 1/3 cup fresh basil leaves

Preheat oven to 425 degrees. Position an oven rack in the next to lowest setting. Place a 16-inch pizza pan on the rack.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion and cook for 3 minutes or until the onion is tender, stirring occasionally. Add bell pepper and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt, and black pepper; cook for 1 minute or until thoroughly heated.

Roll dough into a 16-inch circle on a lightly floured surface. Remove pan from oven. Coat the pan with cooking spray. Place dough on pan. Arrange mozzarella slices evenly over dough. Spread the corn mixture evenly over cheese, and top with Parmesan cheese, tomatoes and basil. Bake for 23 minutes or until crust is golden brown and cheese is melted.

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