Name: Rustic Veggie Pizza
Prep time: 15 min
Cook time: 29 min
Total time: 44 min
Yield: Makes 8 servings.
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.) crumbled feta cheese; 1 cup baby arugula

12 Review(s)

44 Min(s)

15 Min(s) Prep

29 Min(s) Cook

Healthy Living

Incorporate veggies into pizza night with this Rustic Veggie Pizza. It's got onions, peppers and zucchini topped with feta and mozzarella. Get this Rustic Veggie Pizza on the table in about 45 minutes.

What You Need

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8 servings

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.) 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.

Kitchen Tips

Tip 1

Special Extra

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

Nutrition

Calories

240

Calories From Fat

% Daily Value*

Total Fat 12g

15%

Saturated Fat 3.5g

18%

Trans Fat 0g

Cholesterol 20mg

Sodium 710mg

31%

Total Carbohydrates 25g

Dietary Fiber 3g

11%

Sugars 3g

Protein 10g

20%

Vitamin A

Vitamin C

60%

Calcium

10%

Iron

* Percent Daily Values are based on a 2,000 calorie diet.

servings

Makes 8 servings.

* 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.