Superfast Vegetarian Pizza
|Olive oil||1 Tablespoon|
|Zucchini||1 Medium, diced|
|Yellow crookneck squash||1 Medium, diced|
|Crushed dried red pepper||1⁄2 Teaspoon|
|Baked cheese pizza crust||1 Pound|
|Mushroom pizza sauce||14 Ounce (1 Jar Of 14 Ounce)|
|Garlic clove||3 Large, minced|
|Shredded mozzarella cheese||1 Cup (16 tbs) (Packed)|
|Drained oil packed sun dried tomatoes||1⁄2 Cup (8 tbs), thinly sliced|
|Grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Preheat oven to 450Â°F.
Heat oil in heavy medium skillet over medium heat.
Add zucchini, yellow squash and crushed red pepper; saute until vegetables 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 cheese.
Bake pizza until cheese melts and crust is crisp, about 13 minutes.
Cut into pieces.