Fresh Zucchini and Tomato Tart With Mozzarella and Basil
By susie cooks on June 01, 2010
Prep Time: 10 mins
Total Time: 35 mins
About This Recipe
"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."
1 (10 ounce) cans
refrigerated pizza dough
diagonally sliced zucchini
plum tomatoes, seeded and cut into 1/4-inch-thick slices
( about 1/2 pound)
fresh ground black pepper
fresh mozzarella cheese, sliced
extra virgin olive oil
torn fresh basil leaf
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.
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Fresh Zucchini and Tomato Tart With Mozzarella and Basil (cont.)