Fresh Tomato and Zucchini Tart with Mozzarella and Basil

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Ingredients:

1 tablespoon yellow cornmeal

1 (10-ounce) can refrigerated pizza crust dough

1 cup (1/8-inch-thick) 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 freshly ground black pepper

4 ounces fresh mozzarella cheese, sliced

1 teaspoon extravirgin olive oil

1/2 cup torn fresh basil leaves

Directions:

1. Preheat oven to 400°.
2. 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).
3. 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.

By RecipeOfHealth.com