Just Veggin' Pita Pizza

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 red pepper, quartered
• 1 zucchini, ends trimmed, cut lengthwise into 1/4-inch thick slices
• 1/4 small red onion, cut into wedges
• 3 tablespoons KRAFT Zesty Italian Dressing
• 4 ounces PHILADELPHIA Cream Cheese, softened
• 1/4 cup pesto
• 4 (7 inch) whole wheat pita breads
• 1 cup KRAFT Shredded Italian Five Cheese with a Touch of PHILADELPHIA

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 425°F (220°C). Place the pita breads on two baking sheets.

2. Put the red pepper quarters, zucchini slices and red onion wedges in a bowl. Add the Italian dressing and toss to coat.

3. Spread the vegetables in a single layer on a baking sheet and roast for 12 to 15 minutes, until tender and lightly charred at the edges.

4. While the vegetables roast, stir the softened cream cheese and pesto together in a small bowl until smooth.

5. Spread the cream cheese and pesto mixture evenly over each pita bread.

6. Divide the roasted vegetables among the pitas, spreading them over the cream cheese layer.

7. Sprinkle the shredded cheese evenly over the top of each pizza.

8. Bake for 8 to 10 minutes, until the cheese has melted and the pita edges are crisp.

9. Let the pizzas cool for 2 minutes, then cut into wedges and serve.