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Italian-Garden Flatbread

Recipe At A Glance

  • 13 ingredients
  • Over 30 minutes
  • 4 Servings

With June being National Dairy Month as well as the beginning of summer, the Mr. Food Test Kitchen couldn’t think of a better time to share this ooey-gooey, yet fresh-from-the-garden flatbread!


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Recipe Ingredients

  • 1 (11-oz.) package refrigerated thin pizza crust
  • 1 tablespoon grated Parmesan cheese
  • 1 cup ricotta cheese
  • 2 oz. cream cheese, softened
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup thinly sliced zucchini
  • ½ cup thinly sliced summer squash
  • 1 cup cherry tomatoes, cut in half
  • 1 cup (4-oz.) shredded mozzarella cheese
  • 1 tablespoon slivered fresh basil
  • 1 teaspoon chopped fresh parsley (optional)

Recipe Directions

  • Preheat oven to 400 degrees F.
  • Coat a rimmed baking sheet with cooking spray.
  • Unroll pizza dough onto baking sheet, and using your fingers, press dough against the sides, creating a raised lip.
  • Prick several times with fork and bake for 8 minutes or until firm.
  • Meanwhile, in a medium bowl, combine Parmesan cheese, ricotta cheese, cream cheese, garlic powder, salt, and pepper.
  • Spread cheese mixture evenly onto pizza crust.
  • Arrange zucchini, summer squash, and tomatoes on top of cheese mixture.
  • Sprinkle with mozzarella cheese.
  • Bake for 6 to 8 minutes or until crust is golden and cheese is melted.
  • Sprinkle with slivered basil and parsley, if desired.
  • Cut into 8 pieces and serve warm.

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