Vegetarian Pizza

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



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Ingredients
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    1  16  ounce 
    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

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: cal. (kcal) 320, Fat, total (g) 9, chol. (mg) 23, sat. fat (g) 5, carb. (g) 37, pro. (g) 16, sodium (mg) 220, Percent Daily Values are based on a 2,000 calorie diet
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