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.
What You Need
Original recipe yields 8 servings
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
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Let's 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 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.
Add 1/4 tsp. crushed red pepper to vegetable mixture in skillet with tomatoes and olives.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.