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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


Ingredient Checklist


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 9 g total fat; 5 g saturated fat; 23 mg cholesterol; 220 mg sodium. 37 g carbohydrates; 16 g protein;


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