Portobello & Goat Cheese Pizzettes Recipe

Name: Portobello & Goat Cheese Pizzettes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 48 each prepared pizza dough (3-inch rounds); 1-1/3 cups olive oil; 2 qt. portobello mushrooms, medium dice; 1/4 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil; goat cheese; - PHILADELPHIA Original Cream Cheese, softened; 1/2 cup sun-dried tomatoes, chopped; 1/2 cup fresh basil, chopped; 2-1/2 Tbsp. garlic, minced; 1 cup heavy cream; to taste salt and black pepper; 24 each grape tomatoes, cut in half; 1/2 cup prepared balsamic glaze; 2 Tbsp. fresh parsley, chopped

Servings: persons

48 each prepared pizza dough (3-inch rounds)
1-1/3 cups olive oil
2 qt. portobello mushrooms, medium dice
1/4 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil
goat cheese
- PHILADELPHIA Original Cream Cheese, softened
1/2 cup sun-dried tomatoes, chopped
1/2 cup fresh basil, chopped
2-1/2 Tbsp. garlic, minced
1 cup heavy cream
to taste salt and black pepper
24 each grape tomatoes, cut in half
1/2 cup prepared balsamic glaze
2 Tbsp. fresh parsley, chopped

1
Brush dough lightly with oil; grill on medium-high heat 4 to 5 min.
2
or until both sides are lightly browned, turning after 3 min.
3
Transfer to parchment-lined full-sheet pans (or lined half-sheet pan for trial recipe).
4
Saute mushrooms in dressing in skillet on medium-high heat 3 to 4 min.
5
or until tender.
6
Beat goat cheese, cream cheese, sun-dried tomatoes, basil, garlic, cream, salt and pepper with mixer until well blended; spread 1 Tbsp.
7
onto each crust to within 1/2 inch of edge.
8
Top with mushroom mixture.
9
Bake in 350 degrees F-convection oven 3 to 4 min.
10
or until heated through.
11
Top each pizzette with 1 grape tomato half, 1/2 tsp.
12
balsamic glaze and a pinch of parsley.

767

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 48 each prepared pizza dough (3-inch rounds), 1-1/3 cups olive oil, 2 qt. portobello mushrooms, medium dice, 1/4 cup KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil, and more.

Yes, Portobello & Goat Cheese Pizzettes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello & Goat Cheese Pizzettes

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