• 16 oz. loaf frozen whole wheat bread dough, thawed
• 1 small zucchini, chopped
• 1 small yellow summer squash, chopped
• 1/4 tsp. crushed red pepper
• 2 cloves garlic, minced
• 1 Tbs. olive oil
• 2 C. shredded Mozzarella cheese
• 2 medium red and/or yellow tomatoes, thinly sliced
• 2 Tbsp. grated Parmesan or Romano cheese

On a lightly floured surface, roll bread dough into a 14-inch circle. Transfer to a greased 13-inch pizza pan. (Or use a cookie sheet.) Build up edges slightly. Prick dough generously with a fork. Bake at 375 degrees for 20-25 minutes or until light brown. In a large skillet, cook zucchini, summer squash, crushed red pepper and garlic in hot olive oil about five minutes or until veggies are almost tender. Drain. Sprinkle 1/2 mozzarella cheese over hot crust. Arrange tomato slices in a circular pattern atop cheese. Top with zucchini mixture. Sprinkle with remaining Mozzarella cheese and Parmesan (or

Romano) cheese. Bake about 12-minutes more or until cheese melts and pizza is heated through.

Yield: 6 servings