Squash & Ricotta Pizzette

I must note that EveryDay with Rachael Ray's May 2014 magazine has some great dishes. I really came to enjoy the Faves & Saves Dinner for a Deal peace. This section featured great meals that are easy on the wallet. For my first attempt at cooking out of this book I made the Squash & Ricotta Pizzette. This meal is simple and can be easily made into your own. For this dish you will need:

1 small baguette, split and quartered
1 cup ricotta
1/2 tsp. dried oregano
1 small yellow squash, thinly sliced into rounds
1 small zucchini, thinly sliced into rounds

1 large tomato, thinly sliced
1 cup Shredded mazzarella

Preheat oven to 400'. Place baguette pieces on baking sheet cut side up, and layer with ricotta. Sprinkle with oregano and season. Top with squash, Zucchini and tomato; season. Sprinkle with mozzarella. Bake until golden-brown, 20 minutes. Makes 8

My recommendation for this meal is to great creative. As I added fresh garlic to the ricotta and sliced up some pepperoni to give it a little spice.