summer squash pizza
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!
prep time
20 Min
cook time
10 Min
method
---
yield
6 servings
Ingredients
- 1 medium 12-inch ready to use baked pizza crust
- 2 large plum tomatoes, sliced
- 3 tablespoons kraft tuscan house italian dressing, divided
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 1/2 cups kraft shredded mozzarella cheese
- 1/4 cup kraft grated parmesan cheese
- 2 tablespoons chopped fresh basil
How To Make summer squash pizza
-
Step 1Heat oven to 450^. Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
-
Step 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).
-
Step 3Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil. --- 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Vegetables
Category:
Vegetable Appetizers
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
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