- 1 1/2 pounds refrigerated pizza dough
- 2 tablespoons chopped fresh rosemary
- 3 tablespoons olive oil
- 1 clove garlic, minced
- 1 Yukon gold potato, very thinly sliced
- 1 small onion, thinly sliced
- 2 1/2 cups KRAFT Creamy Mozza Shredded Cheese with a TOUCH OF PHILADELPHIA
- Heat oven to 400 degrees F (200 degrees C).
- Divide pizza dough in half; roll out or pat each half into 12-inch round on parchment-covered baking sheet or pizza pan.
- Mix rosemary, oil and garlic until blended; brush half evenly onto dough. Top with vegetables; brush with remaining oil mixture.
- Bake 15 minutes or until edges of crusts are lightly browned and potatoes are tender. Top with cheese; bake 5 minutes or until melted.