Asparagus and Asiago Flatbread

Asparagus and Asiago Flatbread
12 servings, 1 flatbread each


Ingredients Weights Measures
frozen pizza dough (5-1/2 oz. ball), thawed 4 lb. + 2 oz. 12 each
KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, divided 24 fl oz 2-1/4 cups
red onions, sliced 1 lb. + 2 oz. 1-1/2 qt.
fresh asparagus, trimmed, cut into 1-inch lengths and blanched 1 lb. + 14 oz. 1-1/2 qt.
grape tomatoes, halved 1 lb. + 2 oz. 1-1/2 qt.
cappicola ham, sliced 1 lb. + 2 oz. -
smoked mozzarella cheese, shredded 1 lb. + 8 oz. 2-1/4 qt.
KRAFT 100% Shredded Parmesan Cheese 4-1/2 oz. 1-1/2 cups
Asiago cheese, shredded 4-1/2 oz. 1-1/2 cups
fresh basil, chiffonade 1 oz. 3/4 cup


ROLL out each ball of pizza dough on lightly floured surface into 12x7-inch oval, 1/8 inch thick. Grill on medium-high heat 2 to 3 min. or until grill marked on both sides. Remove from grill. Brush both sides of each crust evenly with 1 tsp. of the dressing; set aside.

SAUTE onions in remaining dressing in large skillet on medium-high heat 1 to 2 min. or until onions are translucent. Place in large bowl. Add asparagus and tomatoes; mix lightly.

FOR each serving: Place 1 flatbread in parchment paper-lined sheet pan. Top with 1-1/2 oz. ham, about 3/4 cup of the vegetable mixture, 3/4 cup of the mozzarella cheese and 2 Tbsp. each of the Parmesan and Asiago cheeses. Bake in 375ºF-convection oven 4 to 5 min. or until cheese is melted. Sprinkle with 1 Tbsp. basil.

Kraft Kitchens Tips

Instead of grilling the flatbreads, place rolled out pizza dough in single layer in parchment paper-lined sheet pans. Bake in 375ºF-convection oven 8 to 10 min. or until lightly browned on both sides. Add toppings and bake as directed.
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