Simplify pizza night with Potato and Asparagus White Pizza featuring refrigerated pizza dough. Our asparagus white pizza also includes yummy cream cheese.
What You Need
Original recipe yields 6 servings
1 can (13.8 oz.) refrigerated pizza dough
1 clove garlic, minced
1 Tbsp. olive oil
4 green onions, thinly sliced, divided
3/4 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1/4 lb. fresh asparagus spears, trimmed and cut lengthwise in half, then crosswise into 3-inch lengths
1/4 lb. new potatoes, cooked, cooled and thinly sliced
2 Tbsp. KRAFT Shredded Parmesan Cheese
3 oz. PHILADELPHIA Cream Cheese, broken into small pieces
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Let's Make It
Heat oven to 450ºF.
Press pizza dough onto bottom of 15x10x1-inch pan sprayed with cooking spray.
Mix garlic and oil; spread half onto crust. Top with half the onions and mozzarella. Toss asparagus with remaining garlic mixture; spread over pizza. Top with potatoes, Parmesan and cream cheese.
Bake 18 to 20 min. or until crust is golden brown. Top with remaining onions.
Serve with a crisp mixed green salad chock-full of vegetables.
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.
Let each family member top their portion with their favorite pizza toppings before baking as directed.
Substitute homemade pizza dough for the canned refrigerated dough. Try our recipe for Perfect Parmesan Pizza Dough at kraftrecipes.com. Use 1/4 of the recipe to make the crust for this pizza. Reserve remaining dough for later use.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
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.