What's better than pizza? Thin-crust pizza! This one is even more special because we've topped it with garlic oil to give it added flavour.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preheat the oven to 425°F (to bake the flatbread) and remove the pizza dough from the fridge. Start prepping when the oven comes up to temperature!
Sprinkle some flour on your counter. Using a rolling pin, roll out the dough into a rough 9x10-inch rectangle. Place it on a parchment-lined baking sheet and prick all over with a fork. Bake in the centre of the oven until lightly golden, 15 min. (If you’re making pizza for 4 people, use 2 baking sheets to make 2 pizzas.)
Meanwhile, wash and dry all produce. Laver et sécher tous les aliments. Cut the zucchini in half lengthwise, then into 1/4-inch slices. Quarter the tomatoes. Cut the green onions into 1-inch pieces. Mince or grate the garlic. Juice the lemon(s). Tear the bocconcini into smaller pieces.
Heat a large non-stick pan over medium-high heat. Add the zucchini to the dry pan. Cook, stirring occasionally, until golden-brown, 8-10 min. (If your pan is small, you may need to do this in batches.) Season with salt and pepper. Transfer to a plate. Add the corn and green onions. Cook, stirring, until golden-brown, 1-2 min. Transfer to the same plate.
In a small bowl, stir the garlic with a drizzle of oil. When the crust is lightly golden-brown, brush the minced garlic oil over the crust and continue baking until the garlic is golden-brown, 4-5 min.
Meanwhile, in a medium bowl, whisk together the honey, 2 tbsp lemon juice (double for 4 people), and a drizzle of oil. Season with salt and pepper. Set aside. Toss in the spring mix and tomatoes.
When the crust is finished baking, top with the bocconcini and veggies. Return to the oven and bake until the cheese melts, 5-6 min. Slice the pizza into smaller pieces and serve with the salad on the side.