Ingredients

• 1/4 pound new potatoes
• 1/4 recipe Perfect Parmesan Pizza Dough*
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 4 green onions, thinly sliced, divided
• 3/4 cup KRAFT Part Skim Mozzarella Shredded Cheese
• 1/4 pound fresh asparagus, trimmed
• 2 tablespoons KRAFT 100% Parmesan Finely Shredded Cheese
• 90 grams PHILADELPHIA Brick Cream Cheese

Instructions

1. Heat oven to 450 degrees F (230 degrees C).
2. Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices.
3. Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil.
4. Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces.
5. Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.