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Categories:
pizza olive oil portobello mushrooms tomato goat cheese cream cheese tomatoes fresh basil garlic heavy cream salt grape tomatoes glaze fresh parsley
Viewed: 50 - Published at: 5 years agoIngredients
- 48 each prepared pizza dough (3-inch rounds)
- 1-1/3 cups olive oil
- 2 qt. portobello mushrooms, medium dice
- 1/4 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
- goat cheese
- - PHILADELPHIA Original Cream Cheese, softened
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil, chopped
- 2-1/2 Tbsp. garlic, minced
- 1 cup heavy cream
- to taste salt and black pepper
- 24 each grape tomatoes, cut in half
- 1/2 cup prepared balsamic glaze
- 2 Tbsp. fresh parsley, chopped
Method
- Brush dough lightly with oil; grill on medium-high heat 4 to 5 min.
- or until both sides are lightly browned, turning after 3 min.
- Transfer to parchment-lined full-sheet pans (or lined half-sheet pan for trial recipe).
- Saute mushrooms in dressing in skillet on medium-high heat 3 to 4 min.
- or until tender.
- Beat goat cheese, cream cheese, sun-dried tomatoes, basil, garlic, cream, salt and pepper with mixer until well blended; spread 1 Tbsp.
- onto each crust to within 1/2 inch of edge.
- Top with mushroom mixture.
- Bake in 350 degrees F-convection oven 3 to 4 min.
- or until heated through.
- Top each pizzette with 1 grape tomato half, 1/2 tsp.
- balsamic glaze and a pinch of parsley.
