Make Ahead- Squash mixture may be cooked, cooled and frozen up to 2 months. Thaw and drain before using on pizza. Place pizza directly on oven rack when baking for an extra-crisp crust. Serve with a salad or fresh fruit to make a well rounded meal!
1 ready to use baked pizza crust (12 inch)
2 large roma tomatoes, sliced
3 tablespoons of Tuscan House Italian Dressing, divided
1 zucchini thinly sliced
1-1/2 cups Shredded Mozzarella Cheese
1/4 cup grated Parmesan Cheese
2 tablespoon chopped fresh basil
Heat oven to 450 degrees F. Place pizza crust on baking sheet and arrange tomatoes over crust. Brush with 1 tablespoon of dressing. Heat remaining dressing in a large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 minutes or until crisp-tender. Arrange over tomatoes; top with cheeses.
Bake 10 to 12 minutes or until crust is golden brown and cheese is melted. Sprinkle with basil. Serves 6.
Recipe adapted from kraftrecipes.com