Vegetarian Pizza
Recipe from Better Homes and Gardens

When summer rolls around and zucchini, yellow summer squash, and tomatoes are at their peak, enjoy this garden-fresh pizza often.


Vegetarian Pizza

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Servings: 6 servings
Total Time: 50 mins
Related Categories: Low Calorie, Low Fat, Low Sodium, Tomatoes, Vegetable Pizza, Vegetarian Squash, Vegetarian Zucchini, Yellow Squash, Zucchini

 
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Ingredients
  • 1 16-ounce loaf
    frozen whole wheat bread dough, thawed
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  • 1 small
    zucchini, chopped (about 1 cup)
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  • 1 small
    yellow summer squash, chopped (about 1 cup)
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  • 1/4 teaspoon
    crushed red pepper
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  • 2 cloves
    garlic, minced
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  • 1 tablespoon
    olive oil or cooking oil
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  • 2 cups
    shredded mozzarella cheese (8 ounces)
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  • 2 medium
    red and/or yellow tomatoes, thinly sliced
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  • 2 tablespoons
    grated Parmesan or Romano cheese
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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 degree F oven for 20 to 25 minutes or until light brown.
2.
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.
3.
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.
Nutrition information
Per serving: Calories 320, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 23 mg, Sodium 220 mg, Carbohydrate 37 g, Protein 16 g. Percent Daily Values are based on a 2,000 calorie diet
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