Three-Cheese Veggie Pizza |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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âWe love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden.â âSue Ellen Clark, Wyoming, New York Ingredients:
2 tubes (8 ounces each) refrigerated garlic breadsticks |
3 plum tomatoes, seeded and finely chopped |
1 small yellow summer squash, finely chopped |
1 small zucchini, finely chopped |
4 tablespoons italian salad dressing, divided |
1 tablespoon minced fresh parsley |
2 teaspoons garlic powder, divided |
1 teaspoon dried basil |
1/2 teaspoon italian seasoning |
1/2 cup grated romano or parmesan cheese |
2 cups (8 ounces) shredded monterey jack cheese, divided |
2/3 cup ricotta cheese |
Directions:
1. Unroll breadsticks; place in a greased 15-in. x 10-in. x 1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned.
2. Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside.
3. Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder.
4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown. Yield: 12 pieces.
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