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Fresh Tomato and Zucchini Tart with Mozzarella and Basil

Yield 4 servings

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 extravirgin olive oil
  • 1/2 cup torn fresh basil leaves

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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).

  3. 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.