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Squash & Ricotta Pizzette

Squash & Ricotta Pizzette

by 8 people

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Makes: 4 servings

Yield: 8 pizzettes

  • 1 small baguette, split and quartered
  • 1 cup ricotta
  • 1/2 teaspoon dried oregano
  • 1 small yellow squash, thinly sliced into rounds
  • 1 small zucchini, thinly sliced into rounds
  • 1 large Roma tomato, thinly sliced
  • 1 cup shredded mozzarella
  1. Preheat oven to 400 degrees . Place baguette pieces on baking sheet, cut side up, and layer with ricotta. Sprinkle with oregano and season. Top with squash, zucchini and tomato; season. Sprinkle with mozzarella. Bake until golden-brown, 20 minutes.