Categories: Vegetables- Tomatoes

Ingredients

• 1 tsp. cornmeal
• 1 lb. refrigerated pizza dough, at room temperature
• 1/4 cup Kraft olive oil vinaigrettes- Italian, divided
• 2 Tbsp. finely chopped mixed fresh herbs (basil, dill, parsley and/or thyme, divided
• 4 oz. (1/2 of 8 oz. pkg.) Philadelphia Cream cheese, softened
• 1/2 cup ricotta cheese
• 1/2 tsp. lemon zest
• 1 lb. mixed orange , red and yellow heirloom and cherry tomatoes, cut into thin slices

Directions

1. Heat oven to 450 degrees.

2. Spray large baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 15 × 10-inch rectangle on prepared baking sheet; prick evenly with fork. Brush with 1 Tbsp. vinaigrette.

3. Bake 15 to 20 minutes or until crisp and golden brown. Cool 10 minutes. Meanwhile, reserve 1 tsp. herbs. Mix remaining herbs with cream cheese, ricotta, lemon zest and 12 Tbsp. of the remaining vinaigrette.

4. Spread cream cheese mixture onto crust, top with tomatoes and reserved herbs. Drizzle with remaining vinaigrette.

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