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summer squash pizza

★★★★★ 3
kitchenChatter avatar
a recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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!

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★★★★★ 3
serves 6 servings
prep time 20 Min
cook time 10 Min

Ingredients For summer squash pizza

  • 1 md
    12-inch ready to use baked pizza crust
  • 2 lg
    plum tomatoes, sliced
  • 3 Tbsp
    kraft tuscan house italian dressing, divided
  • 1 sm
    zucchini, thinly sliced
  • 1 sm
    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

  • 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.
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