Summer Squash Pizza Recipes

SUMMER SQUASH PIZZA

Summer Squash Pizza image

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!

Provided by Pat Duran

Time 30m

Number Of Ingredients 8

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

Steps:

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.

SUMMER SQUASH PIZZA

Summer Squash Pizza image

This delicious pizza is topped with summer squash and zucchini that have been sautéed in a skillet until crisp-tender.

Provided by My Food and Family

Categories Home

Time 32m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 ready-to-use baked pizza crust (12 inch)
2 large plum tomato es, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

Heat oven to 450ºF.
Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.
Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.
Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 14 g

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