Summer Squash Pizza

Recipe Rating:
 3 Ratings
Serves: 6 servings
Prep Time:
Cook Time:

Ingredients

1 medium 12-inch ready to use baked pizza crust
2 large plum tomatoes, sliced
3 Tbsp kraft tuscan house italian dressing, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 1/2 c kraft shredded mozzarella cheese
1/4 c kraft grated parmesan cheese
2 Tbsp chopped fresh basil

The Cook

Pat Duran Recipe
x1
Well Seasoned
Las Vegas, NV (pop. 583 756)
kitchenchatter
Member Since Aug 2011
Pat's notes for this recipe:
This recipe was e-mailed to me by Kraft Foods.
This is a great way to use up those extra tomatoes and zucchini and yellow squash you seam to have an abundance of this time of year!
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Directions

1
Heat oven to 450^.
Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
2
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).
3
Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
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Note:
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.
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