If a trip to Greece isn't in the budget, treat yourself to this Greek-style pizza. Get out the zucchini and feta and let's do it step by step.
What You Need
Original recipe yields 8 servings
1 can (11 oz.) refrigerated thin crust pizza dough
2 Tbsp. KRAFT Greek Vinaigrette Dressing
2 small zucchini, cut into 1/4-inch-thick slices
1 plum tomato, cut into 1/4-inch-thick slices
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1/4 cup torn fresh basil leaves
1/2 tsp. coarse ground black pepper
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Let's Make It
Heat oven to 425ºF.
Place pizza crust on pizza pan; pat to 12-inch round. Brush with dressing. Bake 5 min. Top with vegetables and cheese.
Bake 10 min. or until edge of crust is lightly browned and cheeses are melted.
Top with basil and pepper.
Substitute ATHENOS Crumbled Blue Cheese for the feta.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.