Summer Market Pizza
2 roma tomatoes, sliced and roasted
1 T. extra-virgin olive oil
2 C. thinly sliced onion (I used red onion, but anything you have will do)
1 t. chopped fresh thyme
1 t. chopped fresh oregano
2 C. thinly sliced red bell pepper
2 minced garlic cloves
1 C. fresh corn (I used frozen because the corn was looking a little picked over)
6 slices center cut bacon, cooked crispy and crumbled
¼ t. salt
¼ t. fresh black pepper
1 package fresh pizza dough (I used Chebe, gluten-free pizza crust mix)
5 oz. fresh, sliced mozzarella cheese
1 C. shredded mozzarella cheese
2 T. chopped fresh basil
1. Preheat oven to 425 degrees. While your oven is pre-heating, slice your tomatoes and places them on a baking pan lined with a sheet of foil that has been sprayed with non-stick cooking spray. Next, roast your tomatoes for around 30 minutes or until they start to appear to look like sun-dried tomatoes.
2. While your tomatoes are roasting, prepare your dough and let rise. Meanwhile, heat a large non-stick skillet over medium heat. Add the olive oil and swirl to coat the pan. Add 2 cups onion, thyme, and oregano. Cook until the onions begin to caramelize, stirring occasionally. Add the bell pepper and garlic; cook until the peppers begin to soften. Add corn, salt, and pepper. Cook for 2 to 3 minutes or until the corn is heated. Finally add your crumbled bacon.
3. Roll dough into a 16-inch circle. Remove the tomatoes from the oven. Place dough on a pizza pan or whatever pan you have available for cooking pizza. Sprinkle the 1 cup shredded mozzarella. Next, top with corn mixture. Then, arrange the mozzarella slices and roasted tomatoes evenly over the topping. Bake at 425 degrees for 20-30 minutes or until the crust is browned and the cheese is bubbly. Remove from oven and sprinkle with the fresh basil. Cut and bon appetite! Serves 6-8 slices depending on how you like to cut your pizza.