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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. —Andrea Tovar, New York, New York
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    24 pieces


  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1-1/2 cups 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 14x8-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.
Nutrition Facts
1 slice: 81 calories, 3g fat (1g saturated fat), 4mg cholesterol, 169mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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