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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
1 tablespoon cornmeal |
1 package refrigerated pizza crust |
1 1/2 teaspoons olive oil, divided |
1 small zucchini, cut into 1/8-inch slices |
4 plum tomatoes, cut into 1/4-inch slices |
11 slices mozzarella cheese, divided |
1 small onion, sliced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup torn fresh basil |
Directions:
1. sprinkle cornmeal over a greased baking sheet. unroll pizza crust; shape into a 12-in. square. place on baking sheet. brush with 1 tsp oil. arrange 9 slices cheese over dough to within 1 inches of edges. cut each remaining cheese slice into 4 pieces; set aside. place half zucchini, about 2 inches apart, around edges of cheese. fold edges od dough about 1 inches over zucchini; bake for about 6min. at 400 degrees. layer with onions and remaining zucchini; top with tomatoes. sprinkle with salt and pepper. bake for 16 mins.or until crust is golden brown.
2. arrange reserved cheese over the tomatoes;bake 4 min.longer or until cheese is melted. drizzle with remaining oil. sprinkle with basil. let stand for 10 mins before slicing.
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