2 cups Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
3 cups loosely packed baby arugula
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How do I make it ?
Heat oven to 450ºF.
Heat 3 Tbsp. dressing in medium skillet on medium heat. Stir in mushrooms and onions; cover. Simmer on low heat 3 to 5 min. or until vegetables are tender, stirring occasionally.
Spread pesto onto pizza crust; top with 1 cup cheese, cooked vegetable mixture and remaining cheese.
Bake 5 min or until cheese is melted. Meanwhile, toss arugula with remaining dressing.
Spoon salad over pizza.
Kraft Kitchen Tips!
Substitute torn mixed salad greens for the arugula.
For Easy Clean Up
Bake pizza on foil- or parchment-covered baking sheet to prevent melted cheese from dripping onto oven rack and bottom of oven.
Calories From Fat
% Daily Value
Total fat 19 g
Saturated fat 7 g
Cholesterol 30 mg
Sodium 740 mg
Total carbohydrate 24 g
Dietary fibre 2 g
Sugars 3 g
Protein 15 g
6 servings, 1 piece (114 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.