Summer Vegetable Pizza: Sunshine on Your Plate
A generous pizza with Mediterranean flavors, perfect for summer evenings.
- Prep time: 20 minutes
- Cook time: 25 minutes
When the garden is overflowing with vegetables and summer is in full swing, this pizza becomes a no-brainer. Tender eggplant, sweet peppers, crunchy corn, and cherry tomatoes: the whole veggie patch is invited onto your crispy crust. A crowd-pleasing dish that brings the taste of Provence and outdoor dining right to your table.
Ingredients
-
olive oil
-
onions
-
thyme
-
mixed peppers
-
eggplants
-
clove of garlic
-
sweetcorn
-
salt
-
pepper
black -
pizza dough
-
mozzarella
-
parmesan
-
cherry tomatoes
halved -
basil
fresh
Recipe steps
Preheat the oven
Set your oven to 220°C (425°F). Place a rack in the lower position and put a 40 cm (16-inch) pizza pan on it to heat up.
Sauté the vegetables
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the sliced onion and thyme, then cook for 3 minutes, stirring until the onion is tender. Stir in the diced eggplant, sliced pepper, and garlic. Continue cooking for 2 minutes. Add the corn, salt, and pepper, and cook for another minute.
Prepare the dough
Roll out the pizza dough into a 40 cm (16-inch) circle on a lightly floured work surface. Remove the hot pan from the oven, spray it with a little oil, then place the dough on top.
Assemble and bake
Arrange the mozzarella slices over the dough. Spread the vegetable mixture on top, then sprinkle with grated Parmesan. Bake for 23 minutes. Add the halved cherry tomatoes and continue baking for 5 minutes until the crust is golden brown.
Finish and serve
Remove the pizza from the oven and generously scatter fresh basil leaves over the top. Slice and serve immediately.
Tips and variations
- No fresh corn? Well-drained canned corn works just fine.
- For a vegan version, swap the cheeses for plant-based mozzarella and a sprinkle of nutritional yeast.
- Add a few black olives or capers to boost the Mediterranean vibe.
Anti-waste tips
Save those corn cobs! Boil them for 20 minutes in water to make a slightly sweet broth, perfect for risottos or soups.
Cherry tomato stems and tops can flavor homemade olive oil: let them infuse in the oil for a week in the refrigerator.
