Summer Squash Baguette Pizzas with Arugula, Mozzarella & Cherry Tomato Salad
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 368.7
- Total Fat: 18.1 g
- Cholesterol: 44.9 mg
- Sodium: 691.3 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 4.2 g
- Protein: 19.1 g
View full nutritional breakdown of Summer Squash Baguette Pizzas with Arugula, Mozzarella & Cherry Tomato Salad calories by ingredient
Number of Servings: 4
Ingredients
-
2 Small Baguettes
8 Ounces Fresh Mozzarella Cheese
4 Ounces Arugula
4 Ounces Cherry Tomatoes
3 Cloves Garlic
2 Zucchinis
2 Summer Squash
1 Bunch Basil
2 Tablespoons Red Wine Vinegar
2 Teaspoons Dijon Mustard
1 Teaspoon Italian Seasoning
¼ Cup Grated Parmesan Cheese
¼ Cup Mayonnaise
Directions
Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the baguettes horizontally. Tear the mozzarella cheese into bitesized pieces. Halve the cherry tomatoes. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste. Trim off and discard the ends of the zucchinis and squash; thinly slice into rounds on an angle. Pick the basil leaves off the stems; discard the stems.
In a small bowl, combine the mayonnaise and garlic paste; season with salt and pepper. Place the baguette halves on a sheet pan, cut sides up. Spread with the mayonnaise-garlic paste mixture. Top with alternating, overlapping slices of the zucchinis and squash. Top with half the mozzarella cheese and half the Parmesan cheese; season with salt and pepper.
Place the sheet pan of assembled pizzas in the oven and bake 18 to 20 minutes, or until the mozzarella cheese is melted and lightly browned and the zucchinis and squash are tender. Remove from the oven and transfer to a serving dish.
While the pizzas bake, in a medium bowl, combine the mustard, vinegar, Italian seasoning and remaining Parmesan cheese; season with salt and pepper. Slowly whisk in 3 tablespoons of
olive oil until well combined.
In a large bowl, combine the arugula, cherry tomatoes and remaining mozzarella cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you will have extra
vinaigrette); toss to coat and season with salt and pepper to taste. Transfer to a serving dish.
Garnish the baked pizzas with the basil. Serve with the salad and remaining vinaigrette on the side.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDACOFFEY12.
In a small bowl, combine the mayonnaise and garlic paste; season with salt and pepper. Place the baguette halves on a sheet pan, cut sides up. Spread with the mayonnaise-garlic paste mixture. Top with alternating, overlapping slices of the zucchinis and squash. Top with half the mozzarella cheese and half the Parmesan cheese; season with salt and pepper.
Place the sheet pan of assembled pizzas in the oven and bake 18 to 20 minutes, or until the mozzarella cheese is melted and lightly browned and the zucchinis and squash are tender. Remove from the oven and transfer to a serving dish.
While the pizzas bake, in a medium bowl, combine the mustard, vinegar, Italian seasoning and remaining Parmesan cheese; season with salt and pepper. Slowly whisk in 3 tablespoons of
olive oil until well combined.
In a large bowl, combine the arugula, cherry tomatoes and remaining mozzarella cheese; season with salt and pepper. Add enough of the vinaigrette to coat the salad (you will have extra
vinaigrette); toss to coat and season with salt and pepper to taste. Transfer to a serving dish.
Garnish the baked pizzas with the basil. Serve with the salad and remaining vinaigrette on the side.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user AMANDACOFFEY12.