Vine-Ripened Tomato Pizza Recipe

Name: Vine-Ripened Tomato Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: - garlic cloves, peeled; 3 cups olive oil; 50 each pre-baked pizza crusts (12 inch); 2 Tbsp. crushed red pepper; 3-1/4 gal. shredded fontina cheese; 2-1/2 gal. red onions, thinly sliced; 4-3/4 gal. cherry tomatoes, halved; 300 each fresh mozzarella cheese, cut into 1-oz. slices; 3 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture; 1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing; 3 cups pine nuts, toasted; 3 cups fresh basil, chopped

Servings: persons

- garlic cloves, peeled
3 cups olive oil
50 each pre-baked pizza crusts (12 inch)
2 Tbsp. crushed red pepper
3-1/4 gal. shredded fontina cheese
2-1/2 gal. red onions, thinly sliced
4-3/4 gal. cherry tomatoes, halved
300 each fresh mozzarella cheese, cut into 1-oz. slices
3 cups KRAFT 100% Shredded Parmesan Cheese - Full Moisture
1-1/2 qt. KRAFT Balsamic Vinaigrette Dressing
3 cups pine nuts, toasted
3 cups fresh basil, chopped

1
Cook garlic in hot oil in saute pan until tender.
2
Place in food processor container; cover.
3
Process until pureed.
4
Spread 1 oz.
5
of the garlic puree onto each pizza crust; sprinkle with 1/8 tsp.
6
of the crushed red pepper.
7
Cover with 1 cup of the fontina cheese, 3/4 cup of the onions, 1-1/2 cups of the tomatoes and 6 of the mozzarella cheese slices; sprinkle with 1 Tbsp.
8
of the Parmesan cheese.
9
Bake in 450F-standard oven for 8 to 12 min.
10
or until crusts are golden brown.
11
Drizzle each pizza with 2 Tbsp.
12
of the dressing; sprinkle with 1 Tbsp.
13
each of the pine nuts and basil.

24507

kcal

Calories

1626

Fat

342

Carbs

2179

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 12 ingredients. The key ingredients include: - garlic cloves, peeled, 3 cups olive oil, 50 each pre-baked pizza crusts (12 inch), 2 Tbsp. crushed red pepper, and more.

Yes, Vine-Ripened Tomato Pizza 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.

Vine-Ripened Tomato Pizza

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