1 tablespoon olive oil
1 medium zucchini, diced
1 medium yellow crookneck squash, diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic, minced
4 ounces mozzarella cheese, shredded
1/2 cup sun-dried tomatoes, drain, thinly sliced
1/3 cup parmesan cheese, grated
Servings: 8
1. Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
2. Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
1 medium zucchini, diced
1 medium yellow crookneck squash, diced
1/2 teaspoon dried crushed red pepper flakes
16 ounces baked cheese pizza crust such as Boboli
14 ounces mushroom pizza sauce
3 large cloves garlic, minced
4 ounces mozzarella cheese, shredded
1/2 cup sun-dried tomatoes, drain, thinly sliced
1/3 cup parmesan cheese, grated
Servings: 8
1. Preheat oven to 450F. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes.
2. Place pizza crust on baking sheet. Spread mushroom sauce over. Sprinkle with garlic, then mozzarella. Top with squash mixture and tomatoes. Sprinkle with Parmesan. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
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