Rustic Veggie Pizza recipe

what you need

3
Tbsp.  KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided
1
 onion, cut into thin wedges
1
small  yellow pepper, cut into strips
1
 zucchini, cut in half, then sliced crosswise
1
cup  halved cherry tomatoes
1/3
cup  pitted kalamata olives, cut lengthwise in half
1
can  (11 oz.) refrigerated thin pizza crust
1
cup  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1
pkg.  (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1
cup  baby arugula

make it

HEAT oven to 425ºF.

HEAT 1 Tbsp. dressing in large skillet. Add onions; cook and stir on medium-high heat 5 min. or until crisp-tender. Add peppers and zucchini; cook and stir 5 min. or until onions are golden brown and peppers are crisp-tender. Remove from heat; stir in tomatoes and olives.

UNROLL pizza crust on baking sheet sprayed with cooking spray; pat into 14×10-1/2-inch rectangle. Fold over edges of dough to form 1/2-inch-wide rim. Bake 5 min. Brush with remaining dressing; top with vegetable mixture and cheeses.

BAKE 12 to 14 min. or until edges of crust are golden brown. Top with arugula.

kraft kitchens tips

SPECIAL EXTRA
Add 1/4 tsp. crushed red pepper to vegetable mixture in skillet with tomatoes and olives.
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