Close
Ingredients
| salad dressing - italian: 2 Tbl |
| asparagus: 0.5 lb |
| summer squash: 1 |
| white mushrooms (sliced): 1 cup |
| Italian bread: 3 slices |
| salad dressing - italian: 1/4 cup |
| red tomatoes: 1 (seeded and chopped (1 cup)) |
| black pepper: 1/4 tsp |
| mozzarella cheese, nonfat (shredded): 1 cup |
| Asiago cheese (shredded): 1/3 cup |
Italian Vegetable Pizzas
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
12 serving(s)
Tags
1. In a medium skillet heat the 2 tablespoons Italian salad dressing. Add asparagus and summer squash or zucchini; cook and stir for 2 minutes. Add mushrooms; cook and stir 1 minute more.
2. Place bread shells on a lightly greased baking sheet. Brush bread shells with the 1/4 cup Italian salad dressing. Using a slotted spoon, top bread shells with the cooked asparagus mixture. Top with chopped tomato; sprinkle with pepper. Combine mozzarella cheese and Asiago or Parmesan cheese; sprinkle over pizzas.
3. Bake in a 400 degree F oven about 8 minutes or until cheese melts and pizzas are heated through. Cut the pizzas into wedges to serve. Makes 12 appetizer servings.