Meatless Monday: Summer Vegetable Pizza

July 11, 2011

Summer is in full swing.  The market is full of seasonal fruits and veggies just waiting to be used. This recipe is a lighter version of this classic comfort food.  I used red pepper, eggplant, onion, and tomato but feel free to add or omit whatever veggies to suit your own preferences.  For a gourmet touch, you might want to add goat cheese or fresh arugula leaves.  This is a perfect dish to highlight the foods of summer.

Summer Vegetable Pizza


1 tablespoon extra-virgin olive oil
2 cups thinly sliced onion
1 teaspoon chopped fresh thyme
2 cups thinly sliced red bell pepper
1 eggplant
5 garlic cloves, thinly sliced
1 cup fresh corn kernels (about 2 ears)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) refrigerated fresh pizza crust dough
Cooking spray
5 ounces thinly sliced fresh mozzarella cheese
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese
1 cup cherry tomatoes, halved
1/3 cup fresh basil leaves

For full recipe instructions, click below

summer vegetable pizza

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