Roasted asparagus, spinach and sweet potatoes are a few of the delish veggies you'll need to make this Farm Market Pizza.
What You Need
Original recipe yields 10 servings
2 tsp. olive oil
2 individual sized flatbread s
10 asparagus stalks, roasted
2 oz. PHILADELPHIA Cream Cheese, diced
1 cup spinach, chopped
1/2 cup parboiled sweet potato, chopped
4 Campari tomatoes, sliced
1 Tbsp. KRAFT Balsamic Vinaigrette Dressing
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Let's Make It
PREHEAT oven to 350 degrees.
ARRANGE flatbreads on a cookie sheet, brush with olive oil.
DIVIDE vegetables and PHILADELPHIA cream cheese evenly over both flatbreads.
BAKE for 10 minutes or until flatbread is slightly crisp and vegetables are heated through.
DRIZZLE 1/2 tablespoon of dressing over each pizza. Cut each into 5 pieces.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 pizzas (2-3 servings)
* 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.