Local Farmer’s Market Pizza

Posted by Vanessa in Cooking, June 29, 2011

Summer is not exactly my favorite season.  Mostly because of mosquitoes.  They have an extreme love for me and my body has quite the extreme hatred of them.  You’d think it was the dead of winter how I hibernate during summer nights  to try to avoid the welts those pesky little things give me.

However, I love all the fresh produce that comes with these warm months and miss it dearly the rest of the year.  I wasn’t able to have a garden this year because of the herd of squirrels that apparently eat every tomato in the neighborhood, but I do have a couple pots of herbs that are doing amazingly well despite my black thumb.  Love. Love.  Love.

This pizza features all kinds of goodies I picked up at our local farmers’ market and some of my fresh herbs which made for one incredibly delicious pizza.  We’ll definitely be enjoying this again.  And as for the recipe for pizza dough, you can find it here.  One note : Most of the time I make the dough with half whole wheat flour and half all-purpose white flour.  It still gives us a good quality crust and I can sneak in something a little more healthy as well.  I have found it doesn’t stay fresh quite as long as the original recipe, so I try to use it all within 4-5 days.

So, friends, if you’re in the mood for pizza and something tasting fresh from the garden, give this one a try!  (Even if it wasn’t your garden.  It’s still good.)

Local Farmers Market Pizza

recipe adapted from Cooking Light, July 2011
  • Prep Time: 20 minutes.
  • Cook Time: 10 minutes.
  • Ready in 30 Minutes.
  • Makes: 6 Servings
  • 1 tablespoon canola oil
  • 1/2 cup thinly sliced onion
  • 1 teaspoon chopped fresh thyme
  • 1 cup thinly sliced red and yellow bell pepper
  • 1 garlic clove, run over a zester straight into the skillet
  • 1 cup fresh corn kernels (about 2 ears)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 refrigerated fresh pizza crust dough (be awesome and make your own)
  • cooking spray
  • 5 ounces thinly sliced fresh mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 medium-large tomato, thinly sliced
  • 1/3 cup fresh basil leaves
  • Preheat oven to 475 degrees.
  • Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add onion and thyme to pan; cook for 3 minutes or until onion is tender, stirring occasionally. Add bell peppers and garlic to pan; cook for 2 minutes, stirring occasionally. Add corn, salt and pepper and cook for another minute or so until thoroughly heated.
  • Spray a half sheet pan with cooking spray. Roll out pizza dough on pan. Arrange mozzarella slices evenly over dough. Spread corn mixture evenly over cheese, and top with tomato slices then the Parmesan.
  • Bake for 10-12 minutes or until crust is browned. Remove from oven and sprinkle with basil. Cut into slices and serve immediately.

One Response to “Local Farmer’s Market Pizza”

  1. Oh man this looks sooo good! Im gonna try it 🙂 by the way, the mocha chocolate cake was amazing!!!

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