Pizza Orlando

2 lg. (about 1 lb.) tomatoes
2 tbsp. olive oil
1 med. yellow summer squash, halved lengthwise and thinly sliced (2 cup)
1/2 lg. sweet green bell pepper cut into 1/2 inch wide strips (1 cup)
1 sm. onion, sliced (1/2 cup)
1 tsp. minced garlic
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 tube (10 oz.) refrigerated pizza crush dough
2 cup shredded Monterey Jack cheese

Use tomatoes held at room temperature until fully ripe. Core tomatoes; cut into 1/2 inch thick slices; set aside. In a medium skillet heat olive oil until hot. Add squash, green pepper, onion, garlic, salt and crushed red pepper; saute until vegetables are soft, about 12 minutes; set aside. Preheat oven to 425F. Press out dough onto a lightly oiled 12-inch pizza pan. Sprinkle with cheese. Spoon sauteed vegetables evenly over cheese. Dip one side of a tomato slice in the oil remaining in skillet. Place on edge of pizza, oiled side up. Repeat, forming a ring of overlapped slices. Bake until edges of crust are well browned, about 20 minutes.

Makes 8 servings.

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Cajun Country -- New Iberia, Louisiana