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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Found in a Cooking Light magazine from 1999. This sounds heavenly. This is an untried recipe by me at time of posting. Ingredients:
2 teaspoons olive oil |
1 cup vidalia onion, vertically sliced |
1 cup yellow squash, sliced (about 1 medium) |
1 tablespoon fresh thyme, chopped |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
3 garlic cloves, minced |
1 cup fresh corn kernels (about 2 ears) |
1/2 cup low-fat milk |
1 (11 1/2 ounce) can refrigerated cornbread twists dough |
1 tablespoon yellow cornmeal |
1/4 cup part-skim mozzarella cheese, shredded |
1/4 cup parmesan cheese, grated |
1/4 cup fresh parsley, chopped |
Directions:
1. Preheat oven to 400°F.
2. Heat olive oil in a nonstick skillet over medium high heat. Add onion, squash, thyme, salt, pepper and garlic. Saute 7 minutes or until golden brown.
3. Combine corn and milk in a saucepan over medium heat, cook 13 minutes.
4. Unroll dough (do not separate into strips). Roll dough into a 12x10 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.
5. Sprinkle mozzarella cheese over crust; top with corn mixture and vegetables. Sprinkle with Parmesan cheese.
6. Bake at 400F for 15 minutes or until crust is golden. Let stand 10 minutes before sprinkling with parsley and serving.
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