Fresh Zucchini And Tomato Tart With Mozzarella And Basil

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon yellow cornmeal
• 1 (10 ounce) can refrigerated pizza dough
• 1 cup diagonally sliced zucchini
• 4 plum tomatoes, seeded and cut into 1/4-inch-thick slices (about 1/2 pound)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 4 ounces fresh mozzarella cheese, sliced
• 1 teaspoon extra virgin olive oil
• 1/2 cup torn fresh basil leaf

Recipe

• 1 line a baking sheet with parchment paper; secure with masking tape. sprinkle the paper with cornmeal. unroll dough onto paper; let stand 5 minutes. pat dough into a 12-inch square. arrange zucchini and tomato over the dough, leaving a 1-inch border. sprinkle evenly with salt and pepper. fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
• 2 bake at 400° for 15 minutes or until the dough is lightly browned. top with cheese; bake 5 minutes or until cheese melts. drizzle with oil; sprinkle with basil. cool on baking sheet 10 minutes on a wire rack.