SUMMER SQUASH PIZZA

Summer Squash Pizza image

Provided by Pat Duran

Time 30m

Number Of Ingredients 8

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.

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