Squash & Ricotta Pizzette

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squash ricotta pizzette
  • 4Servings


  • 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


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.