Veggie Pizza Appetizers

[Guest guest]

Veggie Pizza Appetizers

 

2 TB clear Italian salad dressing

1/2 lb. asparagus, cut into 2 " pieces OR

1 pkg. (10 oz.) frozen cut asparagus, thawed and drained

1-1/2 cups yellow summer squash or zucchini, cut into julienne strips

1 cup (1/2 of a 8 oz. pkg.) fresh mushrooms, sliced

3 pkg. (8 oz. ea.) Boboli pizza crusts (six 6 inch Italian bread shells)

1/4 cup clear Italian salad dressing

1 cup ripe tomato, seeded and chopped

1/4 tsp. coarsely ground pepper

1 cup (4 oz.) Mozzarella cheese, shredded

1/3 cup Asiago or Parmesan cheese, finely shredded

 

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.

 

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 asp

aragus mixture. Top

with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and

Asiago or Parmesan

cheese; sprinkle over pizzas.

 

Bake in a 400º 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.