XxDeafxXSpirit
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POLLY-O Pizza
1-1/2 cups shredded POLLY-O Fresh Mozzarella Cheese, divided
3/4 cup POLLY-O Ricotta Cheese
1/4 cup POLLY-O Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1 Italian pizza crust (12 inch)
2 cups assorted cut-up vegetables, such as 1 cup broccoli florets, 3/4 cup yellow pepper strips and 1/4 cup chopped onions
PREHEAT oven to 450°F. Mix 1 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese and seasonings; spread evenly onto pizza crust. Place on baking sheet.
TOP with vegetables; sprinkle with remaining 1/2 cup mozzarella cheese.
BAKE 10 to 14 min. or until cheese is melted.
KRAFT KITCHENS TIPS:
Round Out The Meal
Serve with fruit salad and a quick, bagged salad tossed with your favorite KRAFT LIGHT DONE RIGHT Reduced Fat Dressing.
Variation
Prepare as directed, substituting sliced plum tomatoes, red pepper strips, sliced zucchini or sauteed sliced fennel for any of the vegetables.
1-1/2 cups shredded POLLY-O Fresh Mozzarella Cheese, divided
3/4 cup POLLY-O Ricotta Cheese
1/4 cup POLLY-O Grated Parmesan Cheese
1 tsp. dried basil leaves, crushed
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. garlic salt
1/4 tsp. ground black pepper
1 Italian pizza crust (12 inch)
2 cups assorted cut-up vegetables, such as 1 cup broccoli florets, 3/4 cup yellow pepper strips and 1/4 cup chopped onions
PREHEAT oven to 450°F. Mix 1 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese and seasonings; spread evenly onto pizza crust. Place on baking sheet.
TOP with vegetables; sprinkle with remaining 1/2 cup mozzarella cheese.
BAKE 10 to 14 min. or until cheese is melted.
KRAFT KITCHENS TIPS:
Round Out The Meal
Serve with fruit salad and a quick, bagged salad tossed with your favorite KRAFT LIGHT DONE RIGHT Reduced Fat Dressing.
Variation
Prepare as directed, substituting sliced plum tomatoes, red pepper strips, sliced zucchini or sauteed sliced fennel for any of the vegetables.