Summer Squash Pizza

Pat Duran


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!

★★★★★ 3 votes
6 servings
20 Min
10 Min


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


  • 1Heat oven to 450^.
    Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
  • 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).
  • 3Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil.
    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
Other Tags: Quick & Easy, For Kids, Healthy