Just Veggin' Pita Pizza Recipe

This recipe comes from Kraft’s kitchen and can be made in less than a half hour. It will serve four hungry people and is an easy and delicious way to join the grilled pizza bandwagon.


It can be grilled or made in the oven, and is a practical recipe as the vegetables can be grilled ahead of time. Simply cut into pieces as directed and refrigerate for about 24 hours.

The crispy pitas stacked with vegetables oozing with delicious and very gooey cheese is a winner even among those who are not crazy about vegetables.

Make it tonight.


1 red pepper, quartered

1 zucchini, ends trimmed, cut lengthwise into 1/4-inch-thick slices

1small red onion, cut into wedges

3 tablespoons KRAFT Zesty Italian Dressing

4 ounces Neufchatel cream cheese, softened

1/4 cup pesto

4 whole-wheat pita breads (7 inch)

1 cup KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA


1. Heat grill to medium-high heat.

2. Toss vegetables with dressing. Grill 5 to 8 minutes or until crisp-tender, turning occasionally. Remove from grill. Cut peppers into thin strips; cut zucchini and onions into 3/4-inch pieces.

3. Mix cream cheese and pesto; spread onto pitas. Top with vegetables and shredded cheese.

4. Grill 3 to 5 minutes or until shredded cheese is melted.

To make indoors

1. Heat oven to 400ºF. Cook the cut-up vegetables on a grill pan or in a skillet sprayed with cooking spray 8 min. or until crisp-tender, turning after 4 minutes.

2. Cut into pieces and use to assemble pizzas as directed. Place directly on oven rack.

3. Bake 5 to 8 minutes or until shredded cheese is melted.



Posted by M Dee Dubroff, on March 25, 2013 at 9:00 AM