Fresh Tomato and Zucchini Tart with Mozzarella and Basil

Ingredients

• 0.5 cup torn basil leaves fresh
• 0.3 teaspoon pepper black freshly ground
• 1 teaspoon olive oil extravirgin
• 4 ounces mozzarella cheese fresh sliced
• 0.3 teaspoon kosher salt 
• 10 ounce pizza crust dough refrigerated canned
• 4  plum tomatoes seeded cut into 1/4-inch-thick slices ( 1/2 pound)
• 1 tablespoon cornmeal yellow
• 1 cup zucchini diagonally sliced ()

Equipment

• baking sheet
• baking paper
• oven
• wire rack

Directions

1. Preheat oven to 40
2. Line a baking sheet with parchment paper; secure with masking tape.
3. 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.
4. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
5. Bake at 400 for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts.
6. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.