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Three-Cheese Veggie Pizza

Total Time

Prep: 30 min. Bake: 20 min.

Makes

12 pieces

“We love pizza and consider ourselves connoisseurs. The breadsticks make this easy and a little different. We especially enjoy it with veggies from our garden.” —Sue Ellen Clark, Wyoming, New York
Three-Cheese Veggie Pizza Recipe photo by Taste of Home

Ingredients

  • 2 tubes (8 ounces each) refrigerated garlic breadsticks
  • 3 plum tomatoes, seeded and finely chopped
  • 1 small yellow summer squash, finely chopped
  • 1 small zucchini, finely chopped
  • 4 tablespoons Italian salad dressing, divided
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons garlic powder, divided
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1/2 cup grated Romano or Parmesan cheese
  • 2 cups shredded Monterey Jack cheese, divided
  • 2/3 cup ricotta cheese

Directions

  1. Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350° for 6-8 minutes or until lightly browned.
  2. Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside.
  3. Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder.
  4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts

1 piece: 257 calories, 16g fat (7g saturated fat), 27mg cholesterol, 661mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 11g protein.

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