When
summer rolls around and zucchini, yellow summer
squash, and tomatoes are at their peak, enjoy
this garden-fresh pizza often.
Ingredients
16-ounce
loaf frozen whole wheat bread dough, thawed
1 small zucchini, chopped (about 1 cup)
1 small yellow summer squash, chopped (about 1
cup)
¼ teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon olive oil or cooking oil
2 cups shredded mozzarella cheese (8 ounces)
2 medium red and/or yellow tomatoes, thinly sliced
2 tablespoons grated Parmesan or Romano cheese
Directions
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 375°F oven
for 20 to 25 minutes or until light brown.
Meanwhile, 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.
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
Nutritional facts per serving
calories: 320 , total fat: 9g , saturated fat: 5g
, cholesterol: 23mg , sodium: 220mg , carbohydrate:
37g , protein: 16g