Rustic Veggie Pizza

Ingredients

• 1 cup baby arugula 
• 1 cup cherry tomatoes halved
• 4 oz athenos feta cheese crumbled traditional
• 0.3 cup kalamata olives pitted
• 1 cup low-moisture part-skim mozzarella cheese shredded kraft
• 1  onion cut into thin wedges
• 11 oz pizza crust refrigerated thin canned
• 3 Tbsp vinaigrette dressing made italian with extra virgin olive oil, divided kraft
• 1 small bell pepper yellow cut into strips
• 1  zucchini sliced cut in half, then crosswise

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Heat oven to 425F.
2. Heat 1 Tbsp. dressing in large skillet.
3. Add onions; cook and stir on medium-high heat 5 min. or until crisp-tender.
4. Add peppers and zucchini; cook and stir 5 min. or until onions are golden brown and peppers are crisp-tender.
5. Remove from heat; stir in tomatoes and olives.
6. 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.
7. Bake 5 min.
8. Brush with remaining dressing; top with vegetable mixture and cheeses.
9. Bake 12 to 14 min. or until edges of crust are golden brown. Top with arugula.