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Rustic Veggie Pizza

Serves 4
Print Recipe
Course Main Course
Servings 4

Ingredients
  

  • pizza dough of choice
  • 1 Tbsp cornmeal
  • 1 1/2 cups part skim mozzerella, divided, shredded
  • 1 small zucchini, cut into 1/8 inch slices, patted dry, divided
  • 1 small red onion, sliced thin
  • 4 plum tomatoes, cut into 1/4 inch slices
  • 1 1/4 tsp salt, divided
  • 1/4 tsp pepper
  • 1/4 cup fresh basil, torn

Instructions
 

  • Spray a jelly roll pan with non stick spray. Sprinkle with cornmeal. Roll out dough onto pan. Brush with 1 tsp of oil.
  • Sprinkle on 1 cup of mozzarella cheese to within 1 inch of the edge.
  • Place 1/2 the zucchini about 2 inches apart around the edges of the cheese. Fold edges of dough about 1 inch over zucchini. Bake at 400 for 6 minutes.
  • Layer with onion and remaining zucchini and top with tomatoes. Sprinkle with salt and pepper.
  • Bake for 16 minutes or until crust in golden brown. Sprinkle remaining cheese over the tomatoes and bake , minutes longer or until cheese is melted. Drizzle with remaining oil, sprinkle with fresh basil. ***ALSO YUMMY WITH A DRIZZLE OF BALSAMIC GLAZE OR VINEGAR***
  • Let stand for 10 minutes before slicing.