Mushroom and Arugula Salad Pizza

• 1/3 cup Kraft Extra Virgin Olive Oil Greek Feta Dressing, divided
• 1/2 lb. (225 g) mixed assorted fresh mushrooms (button, cremini, portobello and shiitake mushrooms), sliced
• 1/2 small onion, thinly sliced
• 1/3 cup CLASSICO Basil Pesto di Genova
• 1 ready-to-use thin baked pizza crust (12 inch)
• 2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 3 cups loosely packed baby arugula

1. Heat oven to 450 degrees F.
2. Heat 3 Tbsp.
3. dressing in medium skillet on medium heat.
4. Stir in mushrooms and onions; cover.
5. Simmer on low heat 3 to 5 min.
6. or until vegetables are tender, stirring occasionally.
7. Spread pesto onto pizza crust; top with 1 cup cheese, cooked vegetable mixture and remaining cheese.
8. Bake 5 min or until cheese is melted.
9. Meanwhile, toss arugula with remaining dressing.
10. Spoon salad over pizza.

dressing, mushrooms, onion, genova, ready, philadelphia, baby arugula

Taken from www.kraftrecipes.com/recipes/mushroom-arugula-salad-pizza-175386.aspx (may not work)