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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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  • Makes: 12 servings
  • Yields: 12 appetizer servings
  • Prep: 20 mins
  • Bake: 8 mins 400°F

Italian Vegetable Pizzas

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 or parchment-lined 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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