Italian Vegetable Pizzas

[Guest guest]

Italian Vegetable Pizzas

 

2 tablespoons clear Italian salad dressing

1/2 pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut

asparagus, thawed

1 medium yellow summer squash or zucchini, cut into julienne strips (1 1/2 cups)

1 cup sliced fresh mushrooms

3 8ounce packages Boboli (six 6-inch Italian bread shells)

1/4 cup clear Italian salad dressing

1 ripe large tomato, seeded and chopped (1 cup)

1/4 teaspoon coarsely ground pepper

1 cup shredded mozzarella cheese (4 ounces)

1/3 cup finely shredded Asiago or Parmesan cheese

 

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 asparagus mixture. Top with chopped tomato; sprinkle with pepper.

Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.

Bake in a 400 degree oven about 8 minutes or until cheese melts and pizzas are

heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer

servings.