Superfast Vegetarian Pizza
Yield
1 pizzaPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | medium |
zucchini
diced |
|
| 1 | medium |
yellow crookneck squash
diced |
*
|
| ½ | teaspoon |
red pepper flakes
crushed |
|
| 16 | ounces |
pizza shell
cheese, baked |
*
|
| 14 | ounces |
pizza sauce
|
|
| 3 | cloves |
garlic
minced |
|
| 4 | ounces |
mozzarella cheese
shredded |
|
| ½ | cup |
sundried tomatoes
sliced |
|
| ⅓ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | medium |
zucchini
diced |
|
| 1 | medium |
yellow crookneck squash
diced |
*
|
| 2.5 | ml |
red pepper flakes
crushed |
|
| 462.4 | ml/g |
pizza shell
cheese, baked |
*
|
| 404.6 | ml/g |
pizza sauce
|
|
| 3 | cloves |
garlic
minced |
|
| 115.6 | ml/g |
mozzarella cheese
shredded |
|
| 118 | ml |
sundried tomatoes
sliced |
|
| 79 | ml |
Parmesan cheese
grated |
|
Directions
Preheat oven to 450℉ (230℃).
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.
