Fresh Tomato and Zucchini Tart with Mozzarella & Basil
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 T. Yellow Cornmeal1 (10 oz) can refigerated pizza crust dough1 cup diagonally sliced zucchini4 Plum tomatoes, seeded and cut into 1/4 in. slices1/4 tsp each: Kosher Salt and Black Pepper4 oz. fresh mozzarella cheese, slliced1 t. extravirgin olive oil1/2 c, torn fresh basil leaves
Preheat oven to 400. Line a baking sheet with parchment paper; secure with masking tape. Sprinkle paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12 " 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 zucchini and tomato.
Bake fpr 15 minutesor until dough is lightly browned. Top with cheese; bake 5 minutes longer or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on wire rack . Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Bake fpr 15 minutesor until dough is lightly browned. Top with cheese; bake 5 minutes longer or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on wire rack . Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 318.6
- Total Fat: 50.7 g
- Cholesterol: 16.4 mg
- Sodium: 758.6 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 2.7 g
- Protein: 13.6 g
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