RUSTIC VEGGIE PIZZA

Rustic Veggie Pizza image

This pizza stars skillet-browned onions, peppers and zucchini topped with feta and mozzarella. And it can be on the table in about 45 minutes.

Provided by My Food and Family

Time 44m

Yield 8 servings

Number Of Ingredients 10

Ingredients

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

Steps:

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 14x10-1/2-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.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 700 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 5 g, Protein 10 g