Ordering pizza on a Friday night might be your go-to but we challenge you to make it yourself tonight! It’s simple, you can top it with whatever you love and it will save you money! Our new Southwest Veggie Pizza developed by the talented cookbook author, Jan Scott is a winner if you need inspiration!
- 700g store-bought pizza dough
- 3 tablespoons olive oil, divided
- 1 tsp mixed Italian dried herbs
- 2 garlic cloves, minced
- 1 cup sliced red onion
- 1 bell pepper, cut into thin strips
- 1 cup black beans, drained and rinsed
- ½ cup corn (frozen or trimmed from 1 ear of corn)
- 1 ½ cups shredded mozzarella or Monterrey Jack cheese
- ½ cup cherry tomatoes, halved (alternatively 1 tomato thinly sliced)
- 1/3 cup small fresh basil or cilantro leaves
- Preheat oven to 400°F.
- Place dough in a bowl coated with ½ tablespoons olive oil; toss to coat, cover and let stand for 30 minutes.
- Place ½ tablespoon oil with dried herbs and set aside.
- Heat a small skillet over medium heat. Add 4 teaspoons olive oil and garlic to pan; cook 2 minutes or until fragrant (do not brown). Increase heat to medium-high. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and bell pepper; sauté 5 minutes. If your pan is large, add black beans and corn and sauté for an additional minute or two. If you pan isn’t large enough, remove the garlic, onion and pepper and set aside; reuse the same pan to heat the corn and beans.
- Roll dough into a 13-inch circle on a lightly floured surface. Alternatively, for a thin crust use two regular baking sheets. Transfer dough to baking sheet(s); brush with herbed oil. Top with vegetable mixture, leaving a 1/2-inch border; sprinkle cheese and tomatoes over top. Bake at 400° for 12 to 15 minutes or the crust is golden. Top with basil or cilantro if desired.
- Cut and serve.
Approx. $16 for 4 people
Recipe developed by Jan Scott.