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Enjoy this garden-fresh pizza in the summer when zucchini, summer squash, and tomatoes are at their peak.

Source: Better Homes and Gardens

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Recipe Summary

total:
50 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. Build up edges slightly. Prick dough generously with a fork. Bake in a 375 degree F oven for 20 to 25 minutes or until light brown.

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  • Meanwhile, in a large skillet cook zucchini, summer squash, crushed red pepper, and garlic in hot oil about 5 minutes or until vegetables are almost tender. Drain.

  • Sprinkle 1 cup of the mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Top with zucchini mixture. Sprinkle with remaining mozzarella cheese and Parmesan or Romano cheese. Bake about 12 minutes more or until cheese melts and pizza is heated through. Makes 6 servings.

Nutrition Facts

320 calories; fat 9g; cholesterol 23mg; saturated fat 5g; carbohydrates 37g; protein 16g; sodium 220mg.
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