Date Posted: 9/4/2005
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 & cut into 1/4 inch thick slices
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese, thinly sliced
1 teaspoon extra virgin olive oil
1/2 cup torn fresh basil leaves
1. Preheat oven to 400 degrees.
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 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 degrees 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 for 10 minutes.
*If you use extra mozzarella it sometimes gets "liquidy" - you can tilt it carefully to run pour the liquid off.
*I microwave the zucchini slices for a minute before I add them - not as crunchy that way.
Made it at the beach during Colleen's "Great Vacation Giveaway". Pictured in her blog.