Best Summer Squash Pizza Crust Recipes

Summer Squash Pizza image

Provided by Pat Duran

Time 30m

Number Of Ingredients 8

1 medium 12-inch ready to use baked pizza crust
2 large plum tomatoes, sliced
3 Tbsp kraft tuscan house italian dressing, divided
1 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
1 1/2 c kraft shredded mozzarella cheese
1/4 c kraft grated parmesan cheese
2 Tbsp chopped fresh basil

Steps:

1. Heat oven to 450^. Place crust on baking sheet or(for extra crisp crust-bake directly on oven rack).Don't bake yet.
2. Arrange tomatoes over crust; brush with 1 Tablespoon of the dressing. Heat remaining dressing in a large skillet on med-hi heat. Add zucchini and yellow squash; cook and stir 4-5 minutes or until crisp tender. Arrange over tomatoes; top with cheeses.( I added crispy bacon bits).
3. Bake 10-12 minutes or until crust is golden brown and mozzarella is melted. Sprinkle with basil. --- Note: Squash mixture may be cooked, cooled and frozen up to 2 months. Thaw and drain before using to assemble pizza. This would also be good using Susan's tortilla pizza idea.

Spaghetti Squash Pizza Crust image

Provided by Katie Lee Biegel

Time 2h10m

Yield 4 servings

Number Of Ingredients 6

1 small to medium spaghetti squash
2 large eggs
1/2 cup shredded mozzarella
1/2 teaspoon garlic salt
Nonstick cooking spray
Desired sauce and toppings, such as pizza sauce, shredded mozzarella, halved cherry tomatoes, fresh basil

Steps:

Preheat the oven to 400 degrees F.
Use a small paring knife to puncture the spaghetti squash a few times all over. Place on a baking sheet and bake until tender, about 1 hour. Let cool until cool enough to handle, then use a large knife to slice the squash open lengthwise. Scrape out the seeds with a fork and discard. Continue to use the fork to pull the flesh from its peel. (Leave the oven on.)
Wrap the squash in a clean dishtowel and squeeze out all the excess water. (There will be quite a bit of water in the squash. It is important to squeeze out as much as you can so that the crust will have a better texture.)
Whisk the eggs together with the shredded mozzarella and garlic salt in a large mixing bowl. Stir in the spaghetti squash until well combined.
Line a baking sheet with parchment paper and spray with nonstick cooking spray. Transfer the squash to the center of the baking sheet and spread into a 10-inch circle. Bake until golden brown, about 20 minutes.
Spread the pizza sauce on the crust and top with the desired toppings. Bake until the cheese is melted and bubbly, an additional 10 minutes.