Fresh Tomato and Zucchini Tart with Mozzarella and Basil

Cooking Light
4 servings


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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 extravirgin olive oil
1/2 cup torn fresh basil leaves


Preheat oven to 400°.

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.

Created date

March 2005

Nutritional Information

Calories 304
Caloriesfromfat 30 %
Fat 10.1 g
Satfat 4.3 g
Monofat 3.8 g
Polyfat 1.4 g
Protein 12.9 g
Carbohydrate 40.1 g
Fiber 2.5 g
Cholesterol 22 mg
Iron 2.5 mg
Sodium 702 mg
Calcium 164 mg