Italian vegetable pizzas

By pattie_d

Ingredients

• Prep: 20minutes
• Bake: 8 minutes
• 2 tablespoons  clear Italian salad dressing
• 1/2 pound  asparagus, cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed
• 1 medium yellow summer squash or zucchini, cut into julienne strips (1-1/2 cups)
• 1 cup  sliced fresh mushrooms
• 3 8-ounce packages  Boboli (six 6-inch Italian bread shells)
• 1/4 cup  clear Italian salad dressing
• 1 ripe large tomato, seeded and chopped (1 cup)
• 1/4 teaspoon  coarsely ground pepper
• 1 cup  shredded mozzarella cheese (4 ounces)
• 1/3 cup  finely shredded Asiago or Parmesan cheese

Details

Servings 12

Preparation

Step 1

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.

nutrition facts
Servings Per Recipe 12 appetizer servings Calories 249, Total Fat (g) 12, Saturated Fat (g) 2, Cholesterol (mg) 10, Sodium (mg) 427, Carbohydrate (g) 27, Protein (g) 11, Percent Daily Values are based on a 2,000 calorie diet