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Tomato-Squash Appetizer Pizza

 Tomato-Squash Appetizer Pizza
I was looking for quick weeknight meals that would use the fresh herbs from my windowsill garden when I decided to create this seasonal flatbread pizza. To my surprise, I discovered it also made a fabulous appetizer.
24 ServingsPrep/Total Time: 30 min.


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1-1/2 cups (6 ounces each) shredded part-skim mozzarella cheese
  • 1 large yellow summer squash, sliced
  • 1 large tomato, sliced
  • 4 teaspoons shredded Parmesan cheese
  • 1/4 teaspoon pepper
  • 1 teaspoon each minced fresh basil, oregano and chives


  • Roll dough into a 14-in. x 8-in. rectangle. Transfer to a greased
  • baking sheet. Prick dough thoroughly with a fork. Sprinkle with
  • salt. Bake at 425° for 8-10 minutes or until lightly browned.
  • Brush crust with oil. Top with mozzarella cheese, squash, tomato,
  • Parmesan cheese, pepper and herbs. Bake 5-10 minutes longer or until
  • cheese is melted. Yield: 24 pieces.
Nutritional Facts: 1 piece equals 81 calories, 3 g fat (1 g saturated fat), 4 mg cholesterol, 169 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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Tomato-Squash Appetizer Pizza (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.