Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 extra virgin olive oil
- 1/2 cup torn fresh basil leaves
Directions[]
- Preheat oven to 400°.
- Line a baking sheet with parchment paper; secure with masking tape.
- Sprinkle paper with cornmeal.
- Unroll dough onto paper; let stand 5 minutes.
- Pat dough into a 12-inch square.
- Arrange zucchini and tomato over dough, leaving a 1-inch border.
- Sprinkle evenly with salt and pepper.
- Fold edges of dough over zucchini and tomato (dough won't cover zucchini and tomato).
- Bake at 400° for 15 minutes or until 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.
Yield: 4 servings