Gorgonzola & Fig Pizza

Yield:

6 pizzas or 12 servings, 1/2 pizza each (124 g)

Ingredients

Ingredients	Weights	Measures
prepared pizza dough (7-inch rounds)	12 oz. [340 g] 2 oz. [60 g]	6 each 1 each
fresh rosemary, chopped	[12 g] [2 g]	2 Tbsp. [30 mL] 1 tsp. [5 mL]
olive oil, divided	6 fl oz [170 g] 1 fl oz [30 g]	3/4 cup [175 mL] 2 Tbsp. [30 mL]
Philadelphia Light Brick Cream Cheese Spread, softened	12 oz. [340 g] 2 oz. [60 g]	- -
dried figs, thinly sliced	3 oz. [85 g] 1/2 oz. [15 g]	3/4 cup [175 mL] 2 Tbsp. [30 mL]
dried apricots, thinly sliced	3 oz. [85 g] 1/2 oz. [15 g]	3/4 cup [175 mL] 2 Tbsp. [30 mL]
Kraft Mozzarella Cheese, shredded	6 oz. [170 g] 1 oz. [30 g]	1-1/2 cups [375 mL] 1/4 cup [50 mL]
Gorgonzola cheese, crumbled	4-1/2 oz. [130 g] 3/4 oz. [20 g]	3/4 cup [175 mL] 2 Tbsp. [30 mL]
shallots, sliced, sauteed	3 oz. [85 g] 1/2 oz. [15 g]	6 Tbsp. [90 mL] 1 Tbsp. [15 mL]

Directions

FOR each pizza (2 servings): Heat pizza stone or half-sheet pan in 500ºF convection oven. Sprinkle 1 pizza round with 1 tsp. (5 mL) rosemary; roll out on lightly floured surface to 9-inch round. Brush with 1 Tbsp. (15 mL) oil; spread with 2 oz. (60 g) cream cheese spread to within 1/2 inch of edge.

TOP with 1/2 oz. (15 g) each figs and apricots, 1 oz. (30 g) mozzarella, 3/4 oz. (20 g) Gorgonzola and 1 Tbsp. (15 mL) shallots. Place on pizza stone.

BAKE 3 to 5 min. or until crust is crisp and golden brown. Drizzle with 1 Tbsp. (15 mL) of the remaining oil.