Three-Cheese Veggie Pizza
“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
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
Reviews
I made this for the first time last year and I'm looking forward to making it again when my garden vegetables start producing. It was very good! The ricotta cheese gives it that extra "oomph".
Made this last night for dinner - fantastic! My husband (a huge meat-eater) couldn't even tell there was no meat in this, although, it would be easy enough to add some chicken. I did use some onion & chive cream cheese I had on hand for the first layer right on top of the crust, it added a little extra flavor & compensated because I didn't have any ricotta. A great way to use summer garden veggies.