Superfast vegetarian pizza
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Waldine Van Geffen VGHC42A | ||
| 1 | tablespoon | Olive oil |
| 1 | medium | Zucchini; diced |
| 1 | medium | Yellow crookneck squash;dice |
| ½ | teaspoon | Dried crushed red pepper flakes |
| 16 | ounces | Baked chese pizza crust; such as Boboli |
| 14 | ounces | Jar mushroom pizza sauce |
| 3 | larges | Cloves garlic; minced |
| 4 | ounces | Mozzarella; shredded |
| ½ | cup | Oil-pk sun-dried toms;drain, thinly sliced |
| ⅓ | cup | Parmesan cheese; grated |
Directions
Preheat oven to 450~. Heat oil. Add zucchini, yellow squash and red pepper; sauce until veggies are almost tender, about 5 minutes. 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. (wrv)