Rustic Veggie Pizza

I was online looking for a new recipe to try out, when I came across this bad boy. One thing I will never get tired of os pizza, and for some reason it is always better when it is home-made. Click here to check out this recipe and others.

Rustic Veggie Pizza

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.

6 thoughts on “Rustic Veggie Pizza

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