Italian Vegetable Pizzas
For these easy appetizer pizzas, pile fresh asparagus, summer squash, tomato, and cheese onto purchased Italian bread shells.
Prep Time:
20 mins
Total Time:
28 mins
Servings:
12 appetizer servings
Ingredients
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2 tablespoons clear Italian salad dressing
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1/2 pound asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
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1 medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
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1 cup sliced fresh mushrooms
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3 8-ounce packages Boboli (six 6-inch Italian bread shells)
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1/4 cup clear Italian salad dressing
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1 ripe large tomato, seeded and chopped (1 cup)
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1/4 teaspoon coarsely ground pepper
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1 cup shredded mozzarella cheese (4 ounces)
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1/3 cup finely shredded Asiago or Parmesan cheese
Directions
1.
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.
2.
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.
3.
Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.
Nutrition information
Calories 249, Total Fat 12 g, Saturated Fat 2 g, Cholesterol 10 mg, Sodium 427 mg, Carbohydrate 27 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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