Toss vegetables with dressing. Grill 5 to 8 min. or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.
Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.
Grill 3 to 5 min. or until shredded cheese is melted.
Vegetables can be grilled ahead of time. Cut into pieces as directed, then refrigerate up to 24 hours before using as directed.
How to Cook Indoors
Heat oven to 400ºF. Cook the cut-up vegetables on a grill pan or in a skillet sprayed with cooking spray 8 min. or until crisp-tender, turning after 4 min. Cut into pieces and use to assemble pizzas as directed. Place directly on oven rack. Bake 5 to 8 min. or until shredded cheese is melted.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 44g
Dietary Fiber 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 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.