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Ingredients
- 2 teaspoons olive oil
- 1 cup vertically sliced Vidalia or other sweet onion
- 1 cup sliced yellow squash (about 1 medium)
- 1 tablespoon chopped fresh or 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3 garlic cloves minced
- 1 cup fresh corn kernels (about 2 ears)
- 1/2 cup 1% low-fat milk
- 1 (11 1/2-ounce) can refrigerated corn bread twists
- Cooking spray
- 1 tablespoon yellow cornmeal
- 1/4 cup (1 ounce) shredded part-skim Mozzarella cheese
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 1/4 cup chopped fresh parsley
Preparation
Step 1
Preheat oven to 400º.
Heat oil in a nonstick skillet over medium-high heat. Add onion and next 5 ingredients (onion through garlic); sauté 7 minutes or until browned. Combine corn and milk in a saucepan over medium heat; cook 13 minutes.
Unroll dough (do not separate into strips). Roll dough into a 12 × 10-inch rectangle on a lightly floured surface. Place dough on a baking sheet coated with cooking spray and sprinkled with cornmeal.
Crimp edges of dough with fingers to form a rim. Sprinkle Mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese. Bake at 400º for 15 minutes or until crust is golden. Let stand 10 minutes. Sprinkle with parsley.