That ready-to-use pizza crust may not look like much now. But we can assure you it's awesome when topped with garlic, potatoes and chopped fresh rosemary.
What You Need
Original recipe yields 6 servings
1 ready-to-use baked pizza crust (1/2 of 24-oz. pkg.)
1 Tbsp. chopped fresh rosemary
1-1/2 Tbsp. olive oil
1 clove garlic, minced
1 small Yukon gold potato (3 oz.), thinly sliced
1/4 cup thinly sliced onion
1-1/4 cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
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Let's Make It
Heat oven to 400ºF.
Place crust on pizza pan or baking sheet.
Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
Bake 20 min. or until edge of crust is lightly browned and potatoes are tender. Top with cheese; bake 5 min. or until melted.
In addition to the vegetables, top pizzas evenly with 1/2 cup shredded leftover cooked chicken or uncooked shrimp before baking as directed.
Use a mandolin to quickly cut the vegetables into thin slices. Mandolins can be found in most kitchen supply stores.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 30g
Dietary Fibers 1g
* 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.