Rustic Veggie Pizza

• 3 tablespoons Italian vinaigrette dressing, divided
• 1 onion, cut into thin wedges
• 1 small yellow pepper, cut into strips
• 1 zucchini, cut in half, then sliced crosswise
• 1 cup halved cherry tomatoes
• 1/3 cup pitted kalamata olives, cut lengthwise in half
• 1 can (11 oz.) refrigerated thin pizza crust
• 1 cup shredded low-moisture part-skim Mozzarella cheese
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 1 cup baby arugula

1. HEAT oven to 425u0b0F.
2. 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.
3. 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.
4. BAKE 12 to 14 min. or until edges of crust are golden brown. Top with arugula.
5. Add 1/4 tsp. crushed red pepper to vegetable mixture in skillet with tomatoes and olives.

italian vinaigrette dressing, onion, yellow pepper, zucchini, tomatoes, olives, crust, mozzarella cheese, feta cheese, baby arugula

Taken from www.myrecipes.com/recipe/rustic-veggie-pizza (may not work)