Summer Squash Pizza

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


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