Summer Squash Pizza

1
Pat Duran

By
@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!

Rating:

★★★★★ 3 votes

Comments:
Serves:
6 servings
Prep:
20 Min
Cook:
10 Min

Ingredients

  • 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

How to Make Summer Squash Pizza

Step-by-Step

  1. Heat oven to 450^.
    Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
  2. 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).
  3. Bake 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.

Printable Recipe Card

About Summer Squash Pizza

Regional Style: Italian



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