Photo by jpmatth.
Looking for something new to do with all the fresh summer squash, zucchini, tomatoes, and basil that are starting to brighten up gardens, farmer's markets, farm shares, and grocery stores this summer? Well, at least in New England they're "starting"...I'm sure in other places you're way ahead of us. :)
I found this great recipe in Cooking Light a couple years back, and it's great for a summer evening when you don't really feel like cooking. All you have to do is chop, arrange, and drizzle. It's kind of like a pizza, but fancier.
Fresh Tomato and Zucchini Tart with Mozzarella and Basil
1 tb. cornmeal
1 (10-ounce) can refrigerated pizza crust dough (choose whole wheat to make a really healthy meal, or make your own if you like!)
1 cup (1/8 inch thick) diagonally sliced zucchini (and/or summer squash)
4 plum tomatoes, seeded and cut into 1/4 inch-thick slices (or use baby tomatoes, sliced in half & seeded)
1/4 t. salt
1/4 t. pepper
4 oz. fresh mozzarella cheese, sliced (or the pre-shredded bag of mozzarella works just fine)
1 tsp. olive oil
1/2 cup torn fresh basil leaves (this makes it!)
Preheat oven to 400.
Line a baking sheet with parchment paper (or use a pizza stone). Sprinkle the paper or stone with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange vegetables (except basil) over the 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 the veggies).
Bake at 400 for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
Yield: 4 servings