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Grilled Vegetable and Prosciutto Whole Wheat Pizzas

3 cups roasted red peppers, pureed
1-1/2 cups Kraft Sauce Works Dijon Bistro Sauce
3 qt. zucchini, trimmed, each cut into 4 lengthwise slices and grilled
2 qt. red onions, sliced, grilled
24 each frozen whole wheat Pizza Dough rounds (9 inch), thawed
3 each fresh mozzarella balls (12 oz. each), each cut into 12 slices
96 slices prosciutto, thinly sliced
3/4 cup Kraft Shredded Parmesan
3/4 cup Kraft Shredded Asiago
1 cup fresh basil, chiffonade
1/2 cup fresh thyme, chopped
1/2 cup Italian parsley, chopped


Mix red pepper puree and bistro sauce. Refrigerate until ready to use. Cut zucchini slices crosswise in half; place in large bowl. Add remaining grilled vegetables; mix lightly. Keep warm until ready to use. Grill pizza dough rounds on medium-high heat 2 min. on each side or until lightly browned on both sides. Cut mozzarella slices in half. Combine remaining cheeses. For each serving: Place 1 pizza crust on sheet pan; spread with 3 Tbsp. (45 mL) of the red pepper sauce to within 1/4 inch of edge. Top with about 2/3 cup (150 mL) of the grilled vegetables, 4 proscuitto slices and 3 mozzarella pieces. Sprinkle with 1 Tbsp. (15 mL) of the Parmesan mixture. Bake in 375 degrees F-convection oven 5 to 8 min. or until pizza is heated through and cheese is melted. Sprinkle with 1 Tbsp. (15 mL) of the combined herbs.

Source: www.kraftrecipes.com