Italian Vegetable Pizzas

For these easy appetizer pizzas, pile fresh asparagus, summer squash, tomato, and cheese onto purchased Italian bread shells.

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2 users rated this recipe an average rating of 3.0
Makes:
12 servings
Yields:
12 appetizer servings
Prep:
20 mins
Bake:
8 mins 400°F
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Italian Vegetable Pizzas

Ingredients
2
tablespoons clear Italian salad dressing
1/2
pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
1
medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
1
cup sliced fresh mushrooms
3
8 ounce package Boboli (six 6-inch Italian bread shells)
1/4
cup clear Italian salad dressing
1
ripe large tomato, seeded and chopped (1 cup)
1/4
teaspoon coarsely ground pepper
1

Directions

  1. In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.
  2. Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.
  3. Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.

Nutrition Facts

(Italian Vegetable Pizzas)
    Per serving:
  • 249 kcal cal.,
  • 12 g fat
  • (2 g sat. fat,
  • 10 mg chol.,
  • 427 mg sodium,
  • 27 g carb.,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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