FRESH TOMATO AND ZUCCHINI TART WITH MOZZARELLA AND BASIL

1 (10-ounce) can refrigerated pizza crust dough (can sprinkle with Italian seasoning if desired)
1 cup (1/8-inch-thick) diagonally sliced zucchini
4 plum tomatoes, seeded and cut into 1/4-inch-thick slices (about 1/2 pound)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces fresh mozzarella cheese, sliced
1 teaspoon extra virgin olive oil
1/2 cup torn fresh basil leaves

Unroll dough onto lightly sprayed baking pan; let stand 5 minutes.

Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper and Italian seasoning (if desired). Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).

Bake at 400 degrees F 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.

Makes 4 servings
Source: University of Kentucky Health and Wellness Program, 1995