|1 package (13.8 ounces)||Refrigerated pizza dough|
|2 tablespoons||Olive oil|
|2 teaspoons||Finely chopped or pressed garlic|
|1 cup||Chopped zucchini|
|½ cup||Chopped seeded Roma tomatoes|
|½ cup||Chopped red, yellow, or green bell pepper|
|1 cup||Stemmed, sliced Valley Fig Growers Blue Ribbon Orchard Choice or Sun-Maid Figs|
|1 teaspoon each||Dried thyme, oregano and crumbled rosemary|
|1 ½ cups||Shredded mozzarella cheese |
|1 cup||Crumbled feta cheese|
|½ cup||Thinly sliced red onion|
|½ cup||Sliced Kalamata olives|
|½ cup||Pine nuts|
Preheat oven to 400 degrees.
Unroll pizza dough onto large oiled baking sheet. Pat dough to 15-x-10-inch rectangle. Set aside.
In large skillet, heat olive oil and garlic over medium heat until sizzling. Stir in tomatoes, zucchini and bell pepper. Stir and cook for 1 minute, until tomatoes start to break down.
Add figs, herbs and 2 tablespoons water. Cook and stir 1 minute or until most of liquid evaporates. Remove from heat.
Sprinkle mozzarella on pizza dough. Spread fig mixture evenly over cheese. Sprinkle with feta cheese, onion, olives, and nuts, dividing evenly.
Bake at 400 for 18 to 20 minutes or until crust is golden. Cool slightly. Cut pizza lengthwise into three even strips and crosswise 6 times to make 18 rectangles.