Superfast Vegetarian Pizza

• 1 tablespoon olive oil
• 1 medium zucchini, diced
• 1 medium-size yellow crookneck squash, diced
• 1/2 tablespoon dried crushed red pepper
• 1 16-ounce baked cheese pizza crust (such as Boboli)
• 1 14-ounce jar mushroom pizza sauce
• 3 large garlic cloves, minced
• 1 cup packed shredded mozzarella cheese (about 4 ounces)
• 1/2 cup drained oil-packed sun-dried tomatoes, thinly sliced
• 1/3 cup grated Parmesan cheese

1. Preheat oven to 450F.
2. Heat oil in heavy medium skillet over medium heat.
3. Add zucchini, yellow squash and crushed red pepper; saute until vegetables are almost tender, about 5 minutes.
4. Place pizza crust on baking sheet.
5. Spread mushroom sauce over.
6. Sprinkle with garlic, then mozzarella.
7. Top with squash mixture and tomatoes.
8. Sprinkle with Parmesan cheese.
9. Bake pizza until cheese melts and crust is crisp, about 13 minutes.
10. Cut into pieces.

olive oil, zucchini, crookneck squash, red pepper, crust, garlic, mozzarella cheese, drained oil, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/superfast-vegetarian-pizza-1313 (may not work)