Grilled Vegetable Pizza

• 2 cups GREY POUPON Country Dijon Mustard
• 1/3 cup pesto
• 3/4 cup red wine vinegar
• 2 cups olive oil
• 1-1/2 qt. zucchini, cut into 3/8-inch-thick slices
• 1-1/2 qt. yellow squash, cut into 3/8-inch-thick slices
• 1-1/2 qt. red peppers, cut into 1-inch-wide strips
• 6 each boneless skinless chicken breasts, roasted or grilled
• 6 crust Ready-to-use pizza crusts (12 inch)
• 3 cups low moisture part skim milk mozzarella cheese, shredded

1. Mix mustard, pesto, vinegar and oil with wire whisk until well blended.
2. Reserve 1-1/2 cups of the mustard mixture (or 1/4 cup for trial recipe); set aside.
3. Toss vegetables with the remaining mustard mixture.
4. Grill 2 to 3 minutes on each side or until tender; set aside.
5. Cut chicken into 1/4-inch thick slices; coarsely chop the slices.
6. Brush pizza crusts evenly with the reserved mustard mixture.
7. Top each pizza crust with 1-1/4 cups of the vegetable mixture, 4 oz.
8. of the chicken and 1/2 cup of the mozzarella cheese.
9. Place 2 pizzas on each full sheet pan.
10. Bake in 425F-standard oven for 12 to 14 minutes or until cheese is melted and golden brown.

pesto, red wine vinegar, olive oil, zucchini, yellow squash, red peppers, chicken breasts, crusts, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/-1909.aspx (may not work)