Ingredients
1 tablespoon cornmeal1 tube (13.8 ounces) refrigerated pizza crust1-1/2 teaspoons olive oil, divided11 slices part-skim mozzarella cheese, divided1 small zucchini, cut into 1/8-inch slices, patted dry, divided1 small onion, sliced4 plum tomatoes, cut into 1/4-inch slices1/4 teaspoon salt1/4 teaspoon pepper1/4 cup torn fresh basil
Preparation
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, remaining zucchini and 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.
