4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup BREAKSTONE'S Ricotta Cheese
1/2 tsp. lemon zest
1/2 lb. each cherry tomatoes, and mixed orange, red and yellow heirloom tomatoes, cut into thin slices
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Let's Make It
Heat oven to 450ºF.
Spray large baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 15x10-inch rectangle on prepared baking sheet; prick evenly with fork. Brush with 1 Tbsp. vinaigrette.
Bake 15 to 20 min. or until crisp and golden brown. Cool 10 min. Meanwhile, reserve 1 tsp. herbs. Mix remaining herbs with cream cheese, ricotta, lemon zest and 1 Tbsp. of the remaining vinaigrette.
Spread cream cheese mixture onto crust; top with tomatoes and reserved herbs. Drizzle with remaining vinaigrette.
Prepare using KRAFT Olive Oil Vinaigrettes - Balsamic.
Showcasing a variety of brightly colored garden-fresh tomatoes, this impressive, yet easy-to-make, tart is a good source of vitamin A from the flavorful tomatoes.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0.9002g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.