Asparagus, Potato and PHILLY Pizzeria Pizza
¼ pound new potatoes
¼ recipe Perfect Parmesan Pizza Dough*
1 clove garlic
1 tablespoon olive oil
4 green onions
¾ cup KRAFT Part Skim Mozzarella Shredded Cheese
¼ pound fresh asparagus
2 tablespoons KRAFT 100% Parmesan Finely Shredded Cheese
90 grams PHILADELPHIA Brick Cream Cheese
Heat oven to 450 degrees F (230 degrees C).
Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.
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