Pat's StoryThis 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!
12-inch ready to use baked pizza crust
plum tomatoes, sliced
kraft tuscan house italian dressing, divided
zucchini, thinly sliced
yellow squash, thinly sliced
1 1/2 c
kraft shredded mozzarella cheese
kraft grated parmesan cheese
chopped fresh basil
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Heat oven to 450^.
Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
2Arrange 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).
3Bake 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.