Summer Vegetable Pizza
Strawberry Spinach Salad
Ingredients
- 2 zucchini, thinly sliced
- 2 yellow squash, thinly sliced
- 3 Roma tomatoes, thinly sliced
- 1 (13.8-oz) can refrigerated pizza dough
- 1 cup pizza sauce
- 1 (8-oz) pkg shredded mozzarella cheese
- ½ cup ricotta cheese
- 1 (1-oz) pkg fresh basil, separated into leaves
- 2 tsp Italian seasoning
Instructions
- Preheat oven to 400°F. Place vegetable slices in a single layer on paper towels; season lightly with salt and pepper, and let stand 15 minutes.
- Meanwhile, roll out dough onto a lightly greased large baking sheet. Prick all over with a fork, and bake 5 minutes.
- Spread pizza sauce on dough; sprinkle with cheese, and arrange vegetables over cheese. Dollop with ricotta.
- Bake 20 minutes or until crust is golden brown and vegetables are tender. Sprinkle with basil and seasoning.
Side Dish Ingredients
- ¼ cup chopped pecans
- 1 (5-oz) pkg baby spinach
- ½ (16-oz) pkg strawberries, hulled and sliced
- ¼ cup balsamic vinaigrette
Side Dish Instructions
- Toast nuts in a dry skillet over medium-high heat 5 minutes or until fragrant.
- Combine spinach, strawberries, and nuts; add dressing, and toss.
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