Summer Squash Pizza
By Pat Duran kitchenchatter
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!
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
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.