Fresh Tomato and Zucchini Tart with 'Mozzarella' and Basil

This is the third time this month that I've gone back to my basic Pizza Dough recipe from February 2009, instead of purchasing Pillsbury's refrigerated pizza dough - the latter is vegan however, so use that if you don't want to take the time to let dough rise at home. If you do make yours at home, the dough needs two rises for 45 minutes and 30 minutes, respectively. The rest of the recipe comes together in a snap.

Line a baking sheet with parchment paper, and sprinkle with 1 tablespoon cornmeal. If using the canned dough, simple pat it into a 12-inch square on the parchment paper. If you've made your dough at home, roll it into a 12-inch square on a lightly floured surface, than transfer to the baking sheet.

Slice 1 cup 0f 1/8-inch thick diagonally-cut zucchini slices. Cut 4 plum tomatoes into 1/4-inch thick slices, and push out the seeds with your thumbs. Arrange the zucchini and tomato slices evenly over the dough, leaving a 1-inch border on all sides, and sprinkle with 1/4 tsp. coarse salt and 1/4 tsp. black pepper. Fold the edges of the dough up so the zucchini and tomato are tucked in.

Bake at 400 degrees for 15 minutes. Remove from the oven and top with 4 ounces sliced vegan mozzarella, then bake for an additional 5 minutes. You'll definitely want to use the vegan mozzarella from Follow Your Heart here, since it most closely resembles the fresh buffalo mozzarella in the original recipe.

Drizzle the tart with 1 teaspoon olive oil and sprinkle with 1/2 cup torn fresh basil. Let cool on the baking sheet on a wire rack for 10 minutes, before slicing into 4 portions.

Each serving is 310 calories.

Cost:
zucchini $1.34
plum tomato $1.31
vegan mozzarella $3.50
basil $2.99