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700 g refrigerated pizza dough
2 Tbsp. chopped fresh rosemary
3 Tbsp. olive oil
1 clove garlic, minced
1 Yukon gold potato (150 g), very thinly sliced
1 small onion, thinly sliced
2-1/2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
Heat oven to 400ºF.
Divide pizza dough in half; roll out or pat each half into 12-inch round on parchment-covered baking sheet or pizza pan.
Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
Bake 15 min. or until edges of crusts are lightly browned and potatoes are tender. Top with cheese; bake 5 min. or until melted.
Kraft Kitchen Tips!
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 11 g
Saturated fat 3.5 g
Cholesterol 15 mg
Sodium 350 mg
Total carbohydrate 29 g
Dietary fibre 1 g
Sugars 2 g
Protein 9 g
12 servings, 1 piece (98 g) each
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.