Grilled Vegetable and Prosciutto Whole Wheat Pizzas

• 3 cups roasted red peppers, pureed
• 1-1/2 cups Kraft Sauce Works Dijon Bistro Sauce
• 3 qt. zucchini, trimmed, each cut into 4 lengthwise slices and grilled
• 2 qt. red onions, sliced, grilled
• 24 each frozen whole wheat Pizza Dough rounds (9 inch), thawed
• 3 each fresh mozzarella balls (12 oz. each), each cut into 12 slices
• 96 slices prosciutto, thinly sliced
• 3/4 cup Kraft Shredded Parmesan
• 3/4 cup Kraft Shredded Asiago
• 1 cup fresh basil, chiffonade
• 1/2 cup fresh thyme, chopped
• 1/2 cup Italian parsley, chopped

1. Mix red pepper puree and bistro sauce.
2. Refrigerate until ready to use.
3. Cut zucchini slices crosswise in half; place in large bowl.
4. Add remaining grilled vegetables; mix lightly.
5. Keep warm until ready to use.
6. Grill pizza dough rounds on medium-high heat 2 min.
7. on each side or until lightly browned on both sides.
8. Cut mozzarella slices in half.
9. Combine remaining cheeses.
10. For each serving: Place 1 pizza crust on sheet pan; spread with 3 Tbsp.
11. (45 mL) of the red pepper sauce to within 1/4 inch of edge.
12. Top with about 2/3 cup (150 mL) of the grilled vegetables, 4 proscuitto slices and 3 mozzarella pieces.
13. Sprinkle with 1 Tbsp.
14. (15 mL) of the Parmesan mixture.
15. Bake in 375 degrees F-convection oven 5 to 8 min.
16. or until pizza is heated through and cheese is melted.
17. Sprinkle with 1 Tbsp.
18. (15 mL) of the combined herbs.

roasted red peppers, kraft sauce works, zucchini, red onions, whole wheat pizza dough, mozzarella, parmesan, fresh basil, fresh thyme, italian parsley

Taken from www.kraftrecipes.com/recipes/grilled-vegetable-prosciutto-whole-wheat-pizzas-112920.aspx (may not work)