Showcase your farmers' market finds with a glorious veggie pizza topped with squash, zucchini and peppers.
What You Need
Original recipe yields 6 servings
1 small yellow squash, thinly sliced
1 small zucchini, thinly sliced
1 red pepper, coarsely chopped
1 shallot, thinly sliced
6 Tbsp. KRAFT Greek Vinaigrette Dressing, divided
1 ready-to-use thin baked pizza crust (12 inch)
1/4 cup tightly packed arugula
1/2 cup ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Heat oven to 450ºF.
Toss vegetables with 1/4 cup dressing; spread onto rimmed baking sheet. Bake 30 min., stirring after 15 min.
Spread pizza crust with remaining dressing; top with roasted vegetables. Place crust directly on middle oven rack.
Bake 10 min. or until edge of crust is golden brown. Top with arugula and cheese.
How to Remove the Stem from a Bell Pepper
Insert small sharp knife into stem end of bell pepper. Cut completely around stem. Remove stem. This method will work for any type of bell pepper: green, red, yellow, orange or purple.
Purchasing and Storing Summer Squash
Buy summer squash that are firm with bright-colored, blemish-free skin. Store in a plastic bag in the refrigerator for up to 5 days.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 2g
* 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.