Gorgonzola & Fig Pizza

Yield:

6 pizzas or 12 servings, 1/2 pizza each

Ingredients

Ingredients	Weights	Measures
prepared pizza dough (7-inch rounds)	12 oz. 2 oz.	6 each 1 each
fresh rosemary, chopped	- -	2 Tbsp. 1 tsp.
olive oil, divided	6 fl oz 1 fl oz	3/4 cup 2 Tbsp.
PHILADELPHIA Original Cream Cheese Spread, Soft	12 oz. 2 oz.	1-1/2 cups 1/4 cup
dried figs, thinly sliced	3 oz. 1/2 oz.	3/4 cup 2 Tbsp.
dried apricots, thinly sliced	3 oz. 1/2 oz.	3/4 cup 2 Tbsp.
shredded mozzarella cheese	6 oz. 1 oz.	1-1/2 cups 1/4 cup
Gorgonzola cheese, crumbled	4-1/2 oz. 3/4 oz.	3/4 cup 2 Tbsp.
shallots, sliced, sauteed	3 oz. 1/2 oz.	6 Tbsp. 1 Tbsp.

Directions

FOR each pizza (2 servings): Heat pizza stone or half-sheet pan in 500ºF convection oven. Sprinkle 1 pizza round with 1 tsp. rosemary; roll out on lightly floured surface to 9-inch round. Brush with 1 Tbsp. oil; spread with 2 oz. cream cheese spread to within 1/2 inch of edge.

TOP with 1/2 oz. each figs and apricots, 1 oz. mozzarella, 3/4 oz. Gorgonzola and 1 Tbsp. shallots. Place on pizza stone.

BAKE 3 to 5 min. or until crust is crisp and golden brown. Drizzle with 1 Tbsp. of the remaining oil.

Kraft Kitchens Tips

Note

For a crisper crust, move pizza to another spot on the pizza stone or sheet pan after 2 min. so the crust is always on a hot surface.

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