Summer Squash Pizza
|Categories:||Italian, Vegetables, Quick & Easy, For Kids, Healthy, Vegetable Appetizers|
|1 md||12-inch ready to use baked pizza crust|
|2 lg||plum tomatoes, sliced|
|3 Tbsp||kraft tuscan house italian dressing, divided|
|1 sm||zucchini, thinly sliced|
|1 sm||yellow squash, thinly sliced|
|1 1/2 c||kraft shredded mozzarella cheese|
|1/4 c||kraft grated parmesan cheese|
|2 Tbsp||chopped fresh basil|
Pinched by JaneNettoGrannyGoodCooker, and 40 more.
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DirectionsHeat oven to 450^.
Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.Arrange tomatoes over crust; brush with 1 Tablespoon of the dressing.
Heat remaining dressing in a large skillet on med-hi heat. Add zucchini and yellow squash; cook and stir 4-5 minutes or until crisp tender. Arrange over tomatoes; top with cheeses.( I added crispy bacon bits).Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
Squash mixture may be cooked, cooled and frozen up to 2 months. Thaw and drain before using to assemble pizza.
This would also be good using Susan's tortilla pizza idea.