Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to low broil. Wash and dry produce.

Core, deseed, and dice bell pepper into ½-inch pieces. Trim and quarter zucchini lengthwise; cut crosswise into ½-inch-thick quarter-moons. Roughly chop sun-dried tomatoes. Trim and halve cucumber lengthwise; cut crosswise into ¼-inch-thick half-moons.

Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper and zucchini; season with salt and pepper. Cook, stirring occasionally, until tender, 5-7 minutes.

Turn off heat; transfer veggies to a plate. Wipe out pan.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add sun-dried tomatoes and tomato paste; cook until tomato paste is brick red and fragrant, 30-60 seconds.

Add ½ cup water, Za’atar Spice, garlic powder, ½ tsp sugar, salt, and pepper (1 cup water and 1 tsp sugar for 4 servings). Cook, stirring frequently, until slightly thickened, 1-2 minutes more.

Place pitas on a lightly oiled baking sheet (divide between two sheets for 4 servings). Evenly spread with sauce; top with bell pepper and zucchini and feta.

Broil pitzas on middle rack until cheese melts and edges are golden brown, 4-6 minutes. (For 4, broil pitzas on middle and top racks, swapping rack positions halfway through.)

Transfer to a cutting board.

While pitzas broil, in a large bowl, toss cucumber and arugula with vinaigrette, salt, and pepper until evenly coated.

Drizzle pitzas with as much balsamic glaze as you like. When cool enough to handle, cut into wedges.

Divide pitzas and salad between plates and serve.