Here is my take on the recipe:
Fresh Tomato and Zucchini Tart with Mozzarella and Basil
1 10 oz can refrigerated pizza crust dough (I used Pillsbury)
1 cup diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4 inch slices (I only used 2)
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
4 oz fresh mozzarella cheese, sliced (I used a light version with fantastic results)
2 tsp extra virgin olive oil
1/2 cup torn fresh basil leaves
1 tsp garlic seasoning, such as Johnny's Great Ceasar! Garlic Spread Seasoning (I love this and use it on pasta, popcorn, salads and garlic bread. I have even seasoned meat with this before. Good stuff!)
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper. Unroll dough onto the paper and let it sit for 5 minutes. Pat the dough into a 12x12 inch square. Brush 1 tsp of the olive oil over the crust and sprinkle the garlic seasoning over the crust. Arrange the zucchini and tomato over the dough, leaving a 1 inch border. Sprinkle with salt and pepper and fold the edges of the dough over the veggies. You just want to form a small lip, not cover all the veggies.
3. Bake at 400 degrees for 15 minutes and then top the tart with the fresh mozzarella and bake another 5 minutes or until the cheese has melted. Remove the tart from the oven and drizzle with the remaining 1 tsp of olive oil then sprinkle the basil over the top. Cool on the baking sheet for 10 minutes before cutting into 4 squares. Serves 4.
This was an easy and fast dinner and the portions are large. The olive oil came out a little fast so I may have gotten a little extra but it tasted fine. James at his like a pizza and found his hands to be greasy from the oil but I ate mine like a lady and used a fork and knife and did not think the tart was oily at all. The girls liked it and that makes me happy.
Anyone have any yummy yet healthy vegetarian dishes to share?