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Rustic Vegetarian Pizza
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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 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
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Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |