Summer Squash Pizza

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


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
Well Seasoned
Las Vegas, NV (pop. 583,756)
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!
Make it Your Way...

Personalize This


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.
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.
Gift Membership