Summer Squash Pizza Crust Food

SUMMER SQUASH PIZZA

Summer Squash Pizza image

This delicious pizza is topped with summer squash and zucchini that have been sautéed in a skillet until crisp-tender.

Provided by My Food and Family

Categories Home

Time 32m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 ready-to-use baked pizza crust (12 inch)
2 large plum tomato es, sliced
3 Tbsp. KRAFT Tuscan House Italian Dressing, divided
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh basil

Steps:

Heat oven to 450ºF.
Place pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.
Heat remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.
Bake 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.

Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 630 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 2 g, Protein 14 g

SPAGHETTI SQUASH PIZZA CRUST

Spaghetti Squash Pizza Crust image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 small to medium spaghetti squash
2 large eggs
1/2 cup shredded mozzarella
1/2 teaspoon garlic salt
Nonstick cooking spray
Desired sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil

Steps:

Preheat the oven to 400 degrees F.
Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.

SUMMER SQUASH PIZZA CRUST

Summer Squash Pizza Crust image

Enjoy this frittata-type crust made with summer squash. Smother this crust with your favorite pizza toppings: tomato sauce or pesto and vegetables galore! Enjoy and be creative! Try sprinkling feta cheese or adding artichoke hearts for a Mediterranean flair.

Provided by Dawn Davis

Categories Pizza Dough and Crusts

Time 1h30m

Yield 8

Number Of Ingredients 7

Ingredients

4 cups finely shredded zucchini or yellow summer squash
¾ cup all-purpose flour
¾ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
2 eggs, beaten
½ teaspoon ground black pepper
salt to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Once zucchini or summer squash has been shredded (I recommend a food processor) lightly salt the squash and transfer it to a strainer. Let stand 15 to 30 minutes and press all remaining liquid out of squash.
In a medium-sized mixing bowl, combine squash, flour, Parmesan cheese, mozzarella cheese, eggs, pepper and salt. Mix well.
Spread the mixture into a greased and floured jelly roll pan. Bake for 25 minutes in the preheated oven.
Remove the crust from the oven and change the oven's temperature to broil. Brush the top of the crust with oil, and then broil the crust for 3 to 5 minutes until the top is lightly browned.
Allow the crust to cool slightly and slide spatula underneath all edges and under the middle. Place a large baking sheet over the top of the crust and gently flip the crust over so that the bottom of the crust is now facing upwards. Because it can be difficult to flip the crust smoothly, it may be necessary to cut the crust in half to facilitate the flipping of the crust. If you want to omit the flipping stage, that is okay, but the crust won't be as crunchy.
Brush the top of the crust with oil and broil for another 3 to 5 minutes until the top is browned. Cover with toppings as desired.

Nutrition Facts : Calories 131.3 calories, Carbohydrate 11.6 g, Cholesterol 60.3 mg, Fat 5.7 g, Fiber 1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 210.7 mg, Sugar 1.3 g

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