Take-out Tuesday, Summer Squash & Prosciutto Pizza
I hope you had a great weekend!
I made Sausage Gravy Biscuit Bake, recently posted, and realized there was a mistake in the recipe 😱 The flour to butter ratio in the gravy was incorrect. 😳 I have amended it and hope this hasn’t caused you any difficulties 😢 Sincerest apologies!! Please reprint if you printed it for future reference
Today’s pizza is impossible to mess up 😊 and a great way to enjoy your summer vegetables
Any combo will work, but this one with zucchini, yellow squash, sweet onion, garlic and prosciutto is such a great light and easy summer supper
Start by roasting the squash and zucchini slices, along with sweet onion and garlic cloves
I used a Pillsbury refrigerated pizza crust dough and baked it before topping with a thin layer of Alfredo and shaved Parmesan
On go the roasted vegetables
and then some flavorful Asiago cheese and prosciutto
Back to the oven to make everything all happy, cheesy, melty
Serve it up!
Summer Squash & Prosciutto Pizza
1 large yellow squash, sliced
1 large zucchini squash, sliced
1 large Vidalia or sweet onion, sliced
4 cloves of garlic, peeled and chopped
3-4 oz prosciutto
2 oz Asiago cheese
1-2 T freshly shaved fresh Parmesan
1/4 cup light Alfredo sauce, or use mayonnaise or salad dressing
1 can refrigerated pizza dough [I like Pillsbury thin crust]
salt and pepper
Line a baking sheet with foil and spray with olive oil spray. Put vegetable slices on pan, drizzle with olive oil and season with salt and pepper. Spread out in a even layer and sprinkle with chopped garlic. Bake at 400 20 minutes.
Bake crust according to package directions. Top with a thin layer of Alfredo sauce. Sprinkle with shaved Parmesan. Top with roasted vegetables and garlic. Add torn prosciutto and Asiago cheese. Return to oven and bake for about 10 more minutes, until cheese is bubbly and prosciutto is crisp. Cut into large squares to serve. Makes 8 squares, 2-4 servings
for another printable version of Summer Squash Pizza with Prosciutto click here
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