3/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/4 lb. fresh asparagus spears, trimmed, cut lengthwise in half, then crosswise into 3-inch lengths
2 Tbsp. KRAFT Shredded Parmesan Cheese
3 oz. PHILADELPHIA Cream Cheese
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Let's Make It
Heat oven to 450ºF.
Cook potatoes in boiling water 15 min. or just until tender. (Do not overcook.) Drain potatoes; 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 min. Meanwhile, mix garlic and oil.
Spread pizza crust with half the garlic oil; top with half 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 min. or until crust is golden brown. Sprinkle with remaining onions.
Prepare a large crisp mixed green salad, chock-full of vegetables, for everyone to share.
Don't have a brick of cream cheese on hand? Simply crumble 1/3 cup PHILADELPHIA Cream Cheese Spread (removed straight from the fridge) over pizza instead.
Prepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.