Roasting the vegetables is an extra step, but it adds incredible depth of flavor to this Latin-inflected pizza (and you have to heat up the oven anyway!). The recipe comes from the blog A Couple Cooks.

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Ingredients

Directions

  • If available, place a pizza stone on bottom rack in oven; preheat to 450°. Meanwhile, let dough stand at room temperature for 30 minutes.

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  • In a large bowl, toss peppers and corn with olive oil, 1/2 teaspoon kosher salt, the garlic powder, oregano, cumin and chili powder. Spread vegetable mixture evenly in a rimmed baking sheet; roast 25 minutes or until tender, stirring occasionally.

  • Increase oven temperature to 500°. On a lightly floured surface, roll dough to a 12-inch circle. Dust a pizza peel or rimless baking sheet with cornmeal. Transfer dough to the peel. (If not using a stone, transfer dough to a pizza pan that’s been lightly brushed with oil and dusted with cornmeal.)

  • Top dough evenly with mozzarella cheese, roasted vegetables and red onion. Sprinkle with the remaining 1/4 teaspoon kosher salt. Use the peel to transfer pizza to the pizza stone (or place pizza pan in oven). Bake until cheese and crust are nicely browned, about 10 minutes.

How to Add Chicken

Add 1 cup shredded cooked chicken to the pizza with the vegetables. (You can purchase rotisserie chicken or refrigerated grilled chicken breast strips, but any lightly seasoned leftover chicken will work.)

Shortcut Method

You can also make individual pizzas using naan (a widely available Indian flatbread), rather than rolling out dough. To do so, place naan directly on oven rack and bake at 450° for 3 minutes on each side. Transfer to sheet pans. Add toppings. Bake about 5 minutes more. (Topping quantities for a pizza made with 1 pound of dough roughly correspond to 4 naan breads, but you may want a little extra.)

Nutrition Facts

470 calories; 14 g total fat; 21 mg cholesterol; 906 mg sodium. 68 g carbohydrates; 20 g protein;

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