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Rustic Vegetarian Pizza

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 teaspoons olive oil, divided
11 slices mozzarella cheese, divided
1 small zucchini, cut into 1/8-inch slices, patted dry, divided
1 small onion, sliced
4 plum tomatoes, cut into 1/4-inch slices
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup torn fresh basil

Sprinkle cornmeal over a greased baking sheet. Unroll pizza crust;
shape into a 12-in. square. Place on the baking sheet. Brush with 1

Printed from tasteofhome.com Aug 21, 2008

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Rustic Vegetarian Pizza cont.

teaspoon oil. Arrange nine slices of cheese over dough to within 1
in. of edges. Cut each remaining cheese slice into four pieces; set
aside. Place half of the zucchini, about 2 in. apart, around edges
of cheese. Fold edges of dough about 1 in. over zucchini. Bake at
400° for 6 minutes. Layer with onion and remaining zucchini; top
with tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or
until crust is golden brown. Arrange reserved cheese over the
tomatoes; bake 4 minutes longer or until cheese is melted. Drizzle
with remaining oil. Sprinkle with basil. Let stand for 10 minutes
before slicing.

Yield: 4-6 servings.