Roasted Vegetable Pita Pizza

• 2-1/4 qt. onions, cut into 1/2-inch-thick slices
• 2-1/4 qt. green peppers, cut into 1/2-inch-wide strips
• 2-1/4 qt. zucchini, cut into 1/2-inch-thick slices
• 2-1/4 qt. canned diced tomatoes, drained
• 1 Tbsp. Italian seasoning
• 2-1/4 cups KRAFT Signature Sun Dried Tomato Oregano Dressing
• 2-1/4 qt. low moisture part skim milk mozzarella cheese, shredded
• 1-1/2 cups KRAFT Grated Parmesan Cheese
• 36 each whole wheat pita bread rounds (6 inch)

1. Mix onions, peppers, zucchini, tomatoes and Italian seasoning in full hotel pan (or half hotel pan for trial recipe).
2. Bake in 200F-convection oven for 15 min.
3. or until vegetables are crisp-tender.
4. Stir in dressing.
5. Combine cheeses; set aside.
6. Place pitas in single layer in 2 parchment paper-lined full sheet pans (or half sheet pan for trial recipe).
7. Top each with 1/2 cup of the vegetable mixture and 1/4 cup of the cheese mixture.
8. Bake in 300F-convection oven for 8 to 10 min.
9. or until cheese is melted and pita crusts are lightly browned.

onions, green peppers, zucchini, tomatoes, italian seasoning, oregano dressing, mozzarella cheese, parmesan cheese, whole wheat pita bread

Taken from www.kraftrecipes.com/recipes/-3037.aspx (may not work)