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 - -
olive oil - -
fig spread - -
Cambozola cheese, cut into 1/4-inch-thick slices (about 1 oz. each) - -
red onions, thinly sliced - -
crisply cooked OSCAR MAYER Bacon, drained, crumbled - -
prosciutto, thinly sliced - -
arugula - -
KRAFT Balsamic Vinaigrette Dressing - -
cracked black pepper - -


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
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