Fresh Zucchini And Tomato Tart With Mozzarella And Basil - cooking recipe

Ingredients

1 tablespoon yellow cornmeal
1 (10 ounce) can refrigerated pizza dough
1 cup 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 fresh ground black pepper
4 ounces fresh mozzarella cheese, sliced
1 teaspoon extra virgin olive oil
1/2 cup torn fresh basil leaf

Preparation

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\u00b0 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.