Yield
4 servings

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; 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. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).

Step 3

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.

Ratings & Reviews

jmeleeS's Review

Chantal1921
November 07, 2011
The one star may be a little harsh as the recipe isn't "bad," but it's honest to say I wouldn't make it again. I found this recipe in one of my C.L. cookbooks, and it sounded like a nice and light "side" dish with simple ingredients. I had pie crust instead of pizza dough in the fridge, so I made a galette, but otherwise made the recipe as written above. Overall, it was very easy to make, but tasted pretty boring, and I'm glad I made this is a "side" instead of a meatless entree because I was still hungry after one serving of this dish. Not really a keeper for me; not memorable so I wouldn't make it again.

Chantal1921's Review

jmeleeS
January 16, 2011
This pizza is super easy (and I'm an amateur) and quite good. The first time I made it, it was a bit soggy but very good. The second time, it was VERY soggy. Can anyone suggest what to do to avoid the sogginess? It is coming from the zucchini and/or the tomato (although I seeded the tomatoes both times). The next day the second pizza was very good.