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
How to Make It
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.
The one star may be a little harsh as the recipe isn't "bad," but it's honest to say I wouldn't make it again. I found this recipe in one of my C.L. cookbooks, and it sounded like a nice and light "side" dish with simple ingredients. I had pie crust instead of pizza dough in the fridge, so I made a galette, but otherwise made the recipe as written above. Overall, it was very easy to make, but tasted pretty boring, and I'm glad I made this is a "side" instead of a meatless entree because I was still hungry after one serving of this dish. Not really a keeper for me; not memorable so I wouldn't make it again.
This pizza is super easy (and I'm an amateur) and quite good. The first time I made it, it was a bit soggy but very good. The second time, it was VERY soggy. Can anyone suggest what to do to avoid the sogginess? It is coming from the zucchini and/or the tomato (although I seeded the tomatoes both times). The next day the second pizza was very good.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!