Summer Vegetable Pizza

Preheat the oven to 475°F. Remove the dough from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Peel and small dice the onion. Remove and discard the husks and silks of the corn. Cut the corn kernels off the cob; discard the cob. Cut off and discard the pepper stems; remove and discard any seeds, then cut into ¼-inch-thick rings. Cut off and discard the bottom inch of the broccolini stalks. Quarter and deseed the lemon. Peel and mince the garlic; place half the garlic in a bowl with the juice of all 4 lemon wedges. Pick the basil off the stems; discard the stems.

In a large pot, heat 1 tablespoon of olive oil on medium-high until hot. Add the onion and corn; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a plate. Rinse the pot and fill with salted water; heat to boiling on high.

While the onion and corn cook, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the remaining garlic; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until softened and fragrant. Add the tomato sauce; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly reduced in volume; season with salt and pepper to taste. Remove from heat.

Lightly oil a sheet pan. On a clean, dry work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Carefully transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Drizzle the top with olive oil and season with salt and pepper.

Evenly spread the sauce onto the prepared dough, leaving a 1-inch border around the edges (you may have extra sauce). Top with the mozzarella cheese (tearing into small pieces before adding), peppers, cooked onion and corn and half the Parmesan cheese. Bake, rotating the sheet pan halfway through, 18 to 20 minutes, or until the cheese has melted and the crust is golden brown. Remove from the oven and let stand for 5 minutes.

While the pizza bakes, add the broccolini to the large pot of boiling water. Cook 4 to 6 minutes, or until bright green. Turn off the heat. Drain thoroughly and return to the pot. Add the garlic-lemon juice mixture and 2 tablespoons olive oil. Toss to coat; season with salt and pepper to taste. Transfer to a serving dish; garnish with the remaining Parmesan cheese. Garnish the baked pizza with the basil (tearing any larger leaves just before adding). Enjoy!