Fig and Prosciutto Flat Bread Pizza

Fig and Prosciutto Flat Bread Pizza
10 (9-inch) pizzas or 10 servings, one pizza each


Ingredients Weights Measures
frozen pizza dough (5-1/2 oz. ball), thawed 3 lb. + 7 oz. 10 each
olive oil 1-3/4 oz. 3-1/2 Tbsp.
fig spread 2 lb. + 8 oz. 3-1/3 cups
Cambozola cheese, cut into 1/4-inch-thick slices (about 1 oz. each) 2 lb. + 11 oz. 40 slices
red onions, thinly sliced 10 oz. 2-1/2 cups
crisply cooked OSCAR MAYER Bacon, drained, crumbled 2 oz. 2/3 cup
prosciutto, thinly sliced 10 oz. 40 slices
arugula 5 oz. 2-1/2 qt.
KRAFT Balsamic Vinaigrette Dressing 5 oz. 10 Tbsp.
cracked black pepper - 1-1/4 tsp.


ROLL out each ball of dough on lightly floured surface to 9-inch circle, 1/8 inch thick. Brush both sides of dough rounds with 1/2 tsp. of the oil. Grill on medium-high heat 1 to 2 min. on each side or until lightly browned on both sides. Cool. Place in two parchment paper-lined full-sheet pans (or in one lined half-sheet pan for trial recipe). Store, tightly covered, at room temperature until ready to use.

FOR each serving: Spread 1/3 cup of the fig spread on 1 of the crusts to within 1/2 inch of edge; top with 4 cheese slices, 1/4 cup onions, 1-1/2 Tbsp. bacon and 4 prosciutto slices.

BAKE in 375ºF-convection oven 3 to 5 min. or just until cheese is melted and ingredients are heated through. Toss 1 cup of the arugula with 1 Tbsp. of the dressing; place on top of pizza. Sprinkle with 1/8 tsp. pepper.

Kraft Kitchens Tips

Make Ahead
Pizza can be assembled and refrigerated up to 4 hours before using. Increase baking time 2 to 3 min.
Special Extra
Garnish each serving with a quartered fresh fig.
Average Rating 1  (1)
Rated  by a cook on 2/26/2013
" 12345"