Three-Cheese Veggie Pizza

• 2 tubes (8 ounces each) refrigerated garlic breadsticks
• 3 plum tomatoes, seeded and finely chopped
• 1 small yellow summer squash, finely chopped
• 1 small zucchini, finely chopped
• 4 tablespoons Italian salad dressing, divided
• 1 tablespoon minced fresh parsley
• 2 teaspoons garlic powder, divided
• 1 teaspoon dried basil
• 1/2 teaspoon Italian seasoning
• 1/2 cup grated Romano or Parmesan cheese
• 2 cups shredded Monterey Jack cheese, divided
• 2/3 cup ricotta cheese

1. Unroll breadsticks; place in a greased 15x10x1-in. baking pan. Press onto the bottom and up the sides of pan to form a crust; pinch seams to seal. Bake at 350u0b0 for 6-8 minutes or until lightly browned.
2. Meanwhile, in a small bowl, combine the tomatoes, yellow squash, zucchini, 2 tablespoons dressing, parsley, 1 teaspoon garlic powder, basil and Italian seasoning; set aside.
3. Spread remaining dressing over crust; sprinkle with Romano cheese and 1 cup Monterey Jack cheese. Top with vegetable mixture; dot ricotta over vegetables. Sprinkle with remaining Monterey Jack and garlic powder.
4. Bake for 20-25 minutes or until cheese is melted and crust is golden brown.

garlic, tomatoes, summer, zucchini, italian salad dressing, parsley, garlic, basil, italian seasoning, parmesan cheese, shredded monterey jack cheese, ricotta cheese

Taken from www.tasteofhome.com/recipes/three-cheese-veggie-pizza/ (may not work)