Summer Squash Pizza

Name: Summer Squash Pizza
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
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

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!

Rating:

★★★★★ 3 votes5

Comments:

5 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
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How to Make Summer Squash Pizza

Step-by-Step

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.