https://tops.ads.webstophq.com/Recipes/Detail/7427/
For added color, prepare pizza using 3 different colors of tomatoes.
Yield: 6 servings
Preparation Time: 10 min; Total Time: 28 min
1 | can | (13.8 ounce) refrigerated pizza crust | |
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1 1/2 | cups | Kraft Shredded Mozzarella Cheese with a Touch of Philadelphia, divided | |
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4 | (1 1/2 pounds) heirloom tomatoes, sliced | ||
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1/3 | cup | Kraft Sun Dried Tomato Vinaigrette Dressing made with Extra Virgin Olive Oil | |
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2 | cloves | garlic, minced | |
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3 | Tablespoons | Kraft Grated Parmesan Cheese | |
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Yield: 6 servings
Approximate Nutrient Content per serving:
Calories: | 310 | |
Calories From Fat: | 108 | |
Total Fat: | 12g | |
Saturated Fat: | 5g | |
Cholesterol: | 25mg | |
Sodium: | 870mg | |
Total Carbohydrates: | 39g | |
Dietary Fiber: | 2g | |
Sugars: | 9g | |
Protein: | 15g |
25%DV vitamin A, 15%DV vitamin C, 25%DV calcium, 15%DV iron
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Heat oven to 400 degrees F
Unroll pizza dough onto baking sheet sprayed with cooking spray; pat into 15x10-inch rectangle. Bake 10 minutes (crust will not be done.)
Top with 1 cup mozzarella and tomatoes. Mix dressing and garlic; drizzle over tomatoes. Sprinkle with remaining cheeses.
Bake 8 minutes or until mozzarella is melted and crust is golden brown.
Serving Suggestion:
Serve with a crisp mixed green salad and fresh fruit.
Special Extra:
Top pizza with 1/4 cup thinly sliced fresh basil leaves just before serving.
Variation:
Prepare as directed, substituting a 14- inch pizza pan for the baking sheet. Pat pizza dough into 14- inch circle, then top and bake as directed.
Recipe and photo courtesy of Kraft Foods
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/7427/
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