Tomato-Zucchini Tart - cooking recipe

Ingredients

1 1/2 lb. small to medium tomatoes
olive oil
1 lb. zucchini
4 c. thinly sliced onions
1 tsp. minced garlic
1/2 tsp. sugar
1 (10 oz.) pkg. refrigerated pizza dough
3/4 c. sliced pitted olives
1 tsp. crushed oregano
1 tsp. crushed thyme
1/4 tsp. black pepper
1/4 tsp. salt

Preparation

Preheat oven to 425\u00b0.
Core and slice tomatoes 1/4-inch; set aside.
Lightly coat the bottom of a jelly roll or roasting pan with olive oil.
Slice zucchini 1/4-inch thick.
Arrange in oiled pan in single layer.
Brush with 1/2 cup olive oil.
Bake until barely tender, about 3 minutes.
Remove pan from oven; set aside. In large skillet, heat 3 tablespoons olive oil until hot.
Add onions; cook and stir for 5 minutes.
Mix in garlic and sugar; cook and stir over low heat until onions are very soft, but not browned, about 10 to 15 minutes.
Cool to room temperature.
Lightly coat the bottom of an 11 x 14-inch jelly roll pan with olive oil. Unroll pizza dough; place in pan and using fingertips, press evenly onto bottom and sides.
Spread cooled onion mixture over dough. Arrange tomato slices over onions, overlapping slightly.
Tuck zucchini slices in between tomatoes.
Scatter olives on top. Combine oregano, thyme, black pepper and salt with 2 tablespoons olive oil; drizzle over vegetables.
Bake until crust is golden, about 25 minutes.
Cut in squares and serve warm.
Makes 6 servings.