Summer Squash Pizza

Recipe Rating:	3 Ratings5
Categories:	Italian, Vegetables, Quick & Easy, For Kids, Healthy, Vegetable Appetizers
Serves:	6 servings
Prep Time:	20 Min
Cook Time:	10 Min

Ingredients

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.

Pat Duran

Well Seasoned

Las Vegas, NV (pop. 583,756)

kitchenchatter

Member Since Aug 2011

Pat's Notes:

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!

Directions

Heat 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.
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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.