Summer Squash Pizza
By
Pat Duran
@kitchenChatter
1
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!
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!
Ingredients
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1 medium12-inch ready to use baked pizza crust
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2 largeplum tomatoes, sliced
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3 Tbspkraft tuscan house italian dressing, divided
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1 smallzucchini, thinly sliced
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1 smallyellow squash, thinly sliced
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1 1/2 ckraft shredded mozzarella cheese
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1/4 ckraft grated parmesan cheese
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2 Tbspchopped fresh basil
How to Make Summer Squash Pizza
- 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.
About Summer Squash Pizza
Course/Dish: Vegetables, Vegetable Appetizers
Regional Style: Italian
