Found this recipe over at kraft. You know I'm a sucker for anything pizza! So yummy! And healthy! Low cal and I can still enjoy pizza. mmmm....
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What You Need
3 Tbsp. KRAFT Italian Vinaigrette Dressing made with Extra Virgin Olive Oil, divided1 onion, cut into thin wedges1 small yellow pepper, cut into strips1 zucchini, cut in half, then sliced crosswise1 cup halved cherry tomatoes1/3 cup pitted kalamata olives, cut lengthwise in half1 can (11 oz.) refrigerated thin pizza crust1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese1 cup baby arugulaMake 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.
Kraft Kitchens Tips
Special ExtraAdd 1/4 tsp. crushed red pepper to vegetable mixture in skillet with tomatoes and olives. -
nutritional information
per servingIron8 %DV
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