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Summer Squash Pizza

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 8 servings (serving size: 1 slice)
You can use all zucchini or yellow squash for this grilled pizza. Serve one slice as an appetizer or two with a salad for a simple supper.

Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon balsamic vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
  • 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
  • Cooking spray
  • 1 (12-inch) packaged pizza crust (such as Mama Mary's)
  • 2 plum tomatoes, cut into (1/8-inch-thick) slices
  • 1/4 cup (1 ounce) finely grated pecorino Romano cheese
  • 2 tablespoons thinly sliced fresh basil
  • 1/2 teaspoon finely chopped fresh oregano

Nutrition Information

  • calories 165
  • caloriesfromfat 33 %
  • fat 6.1 g
  • satfat 1.5 g
  • monofat 0.7 g
  • polyfat 0.1 g
  • protein 5.6 g
  • carbohydrate 23.5 g
  • fiber 1.5 g
  • cholesterol 4 mg
  • iron 1.6 mg
  • sodium 225 mg
  • calcium 92 mg

How to Make It

  1. Prepare grill.

  2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.

  3. Reduce grill temperature to medium.

  4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with pecorino Romano cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.