Fresh Zucchini and Tomato Tart With Mozzarella and Basil

Name: Fresh Zucchini and Tomato Tart With Mozzarella and Basil
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 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

Submitted by susie cooks

"From Cooking Light. This is a fantastic summer recipe! I posted this as an appetizer but it is also great as a main dish served with a simple salad."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 4

ingredients

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

directions

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).
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.