Rustic Vegetarian Pizza

Name: Rustic Vegetarian Pizza
Ingredients: 1 tablespoon cornmeal; 1 tube (13.8 ounces) refrigerated pizza crust; 1-1/2 teaspoons olive oil, divided; 11 slices part-skim 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

10 ingredients

6 steps

Ingredients

1 tablespoon cornmeal
1 tube (13.8 ounces) refrigerated pizza crust
1-1/2 teaspoons olive oil, divided
11 slices part-skim 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

Directions

1

Sprinkle cornmeal over a greased
2

. Unroll pizza crust; shape into a 12-in. square. Place on the
3

. 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.
4

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.
5

Layer with onion, remaining zucchini and tomatoes. Sprinkle with salt and pepper. Bake for 16 minutes or until crust is golden brown.
6

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.