Veggie Pizza

[Guest guest]

Veggie Pizza

 

1 loaf (16 oz.) loaf frozen whole wheat bread dough, thawed

1 cup zucchini, chopped

1 cup yellow summer squash, chopped

1/4 tsp. crushed red pepper

2 cloves garlic, minced

1 TB olive oil or cooking oil

2 cups (8 oz.) mozzarella cheese, shredded

2 medium red and/or yellow tomatoes, thinly sliced

2 TB grated Parmesan or Romano cheese  

 

1. 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

375º F., oven for 20 to 25 minutes or until light brown.

 

2. 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.

 

3. 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.